Dairy-Free Pasta Alfredo Soup

5 from 4 votes

Dairy-Free Pasta Alfredo Soup has all the flavors of the famous pasta dish and it is rich, creamy, fast and easy.

Course Main Dish

Cuisine Soup

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 401kcal

Author Ginny McMeans

4 carrots cut into bite size chunks
10 ounces penne pasta
¼ cup onion chopped
3 cloves garlic minced
½ cup dairy free butter
½ cup flour
32 ounces vegetable broth
4 cups dairy-free milk unsweetened, I used almondmilk
½ cup nutritional yeast processed fine
½ cup vegan parmesan cheese processed fine
½ teaspoon garlic powder
dash nutmeg
1 ¼ teaspoons white pepper
1 ¼ teaspoons sea salt
¼ cup homemade vegan 'parmesan cheese' for sprinkling over the top at serving time, optional

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).

Keeps about 4 days in the fridge.