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Vegan Chicken & Spinach Alfredo

Quick, Easy, Healthy. If only every meal could be like that.

This recipe came about because I was searching for a simple vegan alfredo, but every recipe listed as “easy” still had like 20 ingredients! Ummm…no, thanks. 🙂

So my very own alfredo sauce was born. Takes two minutes to prepare, it tastes just like the regular stuff and my 13 year old godsister INHALED it. A winner in my books.


*Makes about 1 and 1/2 cups of sauce*

1 cup of non-dairy milk (I used Almond Dream Original)

6 oz. silken tofu

4 heaping tsp of nutritional yeast

1 heaping tsp of minced garlic

1/4 cup of diced onion

3/4 cup of frozen spinach

1/2 cup of vegan mock chicken *OPTIONAL* (I like Gardein)

salt and pepper to taste

**Optional additions/modifications: This could also be made with broccoli, roasted red peppers, kale, or carrots. Better yet, do a medley and you’ll have a Primavera Alfredo..mmm 🙂


In a food processor or blender (I use a Magic Bullet), blend the first four ingredients and set aside.

Next, in a deep sauce pan or small pot, sauté the onion with the spinach until spinach is completely heated through

Now add the blended tofu mixture to the pot and simmer, stirring frequently, about 5-7 minutes, allowing it to thicken a bit. Sauce will thicken more as it cools.

Toss with pasta and serve.


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