Vegan Fettuccine Alfredo With Lemon Tofu and Bruschetta
This Fettuccine Alfredo is topped with lemon tofu.

Vegan Alfredo, with an extra je-ne-sais-quoi!

Ladies and gentlemen, people, earthlings; listen up! I present to you this Vegan Alfredo Fettuccine Topped with Bruschetta and Lemon Tofu recipe. It is the best recipe of all time! (I say this about all my recipes in all fairness…)

All of the components have amazing flavors, that come together beautifully and wonderfully! The recipe features a number of plant-based ingredients, including cashews, shallot, garlic, tomatoes, basil, and parsley. This recipe contains 913 calories, 32 grams of fat, 125 grams of carbs, and 39 grams of protein

I hope you will like this, I made this for my husband and he loved it! It was inspired by a dish called Tuscany Alfredo at our favorite vegan restaurant in Seattle called Wayward Cafe!

I miss that place so much! But thankfully I can make dishes inspired by them at home to reminisce. We have moved to Vancouver Island, BC, so we don’t get to drive to Seattle as much as we used to when we lived in Washington state. It’s unfortunate, but thankfully, Victoria BC has lots of vegan restaurant options!

I really hope you enjoy this Vegan Alfredo Fettuccine Topped with Bruschetta and Lemon Tofu recipe!

Bon appétit!

Additional Recipes

Can’t get enough pasta? Try making this Cremini Mushroom and Walnut Vegan Bolognese Pasta Sauce. The seasonings in this vegan mushroom and walnut Bolognese include thyme, a bay leaf, some garlic, and crushed red pepper. Serve it with noodles for a delicious and hearty dinner.

Or how about this Creamy Cashew Cream Vodka Pasta With Vegan Parmesan Cheese? A vegan take on a classic pasta dish, this version uses homemade cashew cream instead of traditional dairy cream. This pasta dish is also loaded with healthy vegetables like broccoli.

You can also try this Artichoke and Spinach Pesto Pasta dish. The recipe calls for a number of tasty ingredients like artichokes, spinach, basil, hemp hearts, pine nuts, and red onions.

For dessert, try these Vegan Chocolate Cupcakes Topped With Raspberry Dairy-Free Buttercream Icing. Serve these decadent treats with a cup of tea or coffee for a delicious afternoon snack.

This recipe was republished from Everyday Vegan Food.