Vegan Alfredo Soup
Ginny McMeans
Published:
November 7, 2016
Last Modified:
May 9, 2024
Vegan Alfredo Soup has all the flavors of the famous pasta dish but it is completely dairy-free. Rich, creamy, fast, easy and memorable.
Dairy-Free Pasta Alfredo Soup is just that recipe. What makes it even more fun is that this recipe is vegan, through and through.
There are a couple of hints to making this Alfredo easier and fool-proof. They are to precook the carrots and also the pasta.
Then you just concentrate on making the creamy rich soup base. Combine it all together, heat and eat it all up.
You would think that a recipe like this would be packed full of fats but that isn’t true. The original non-vegan version is high fats but not this one.
Dairy-Free Pasta Alfredo Soup
Dairy-Free Pasta Alfredo Soup has all the flavors of the famous pasta dish and it is rich, creamy, fast and easy.
Ingredients
- 4 carrots cut into bite size chunks
- 10 ounces penne pasta
- 1/4 cup onion chopped
- 3 cloves garlic minced
- 1/2 cup dairy free butter
- 1/2 cup flour
- 32 ounces vegetable broth
- 4 cups dairy-free milk unsweetened, I used almondmilk
- 1/2 cup nutritional yeast processed fine
- 1/2 cup vegan parmesan cheese processed fine
- 1/2 teaspoon garlic powder
- dash nutmeg
- 1 1/4 teaspoons white pepper
- 1 1/4 teaspoons sea salt
- 1/4 cup homemade vegan ‘parmesan cheese’ for sprinkling over the top at serving time, optional
Instructions
- In a saucepan over the carrots pieces with water, bring to a boil, turn down the heat to medium-high and cook for 15 minutes. Set aside.
- Cook the pasta according to directions on the box, drain and set aside.
- Heat dairy-free butter over medium heat in a stockpot.
- Sauté onion for 5 minutes, add the garlic and cook for 2 more minutes.
- Add flour and cook, stirring 2 more minutes.
- Stir in vegetable broth, dairy-free milk, nutritional yeast, vegan parmesan cheese and cook over medium heat, stirring frequently, until thickened.
- If the soup is thicker than you like you can add a little water and heat through, between water additions, until you get the thickness you like.
- Add cooked carrots, seasonings, and prepared penne pasta and heat through.
- Serve sprinkled with homemade parmesan cheese and black pepper (optional).
Notes
Keeps about 4 days in the fridge.
Nutrition
Serving:14ounces, Calories:401kcal, Carbohydrates:52g, Protein:12g, Fat:16g, Saturated Fat:3g, Sodium:678mg, Potassium:465mg, Fiber:4g, Sugar:3g, Vitamin A:6795IU, Vitamin C:3.4mg, Calcium:32mg, Iron:1.8mg
