THESE TOFU NUGGETS ARE

• vegan
• dairy-free
• egg-free
• gluten-free (option)
• crispy
• crunchy
• breaded
• flavorful
• source of plant protein
• fried or baked
• so tasty
• perfect as an appetizer, snack, or party food

WHAT YOU NEED TO MAKE CRISPY BREADED TOFU NUGGETS

You need the following ingredients to make these Tofu Nuggets (the exact measurements are in the recipe card below):

• Firm or extra firm tofu – You need to wrap the tofu in a kitchen towel or napkin to press out the liquids before making it into nuggets. This will make the tofu much better in texture.
• Unsweetened almond milk – Use any plant-based milk, such as soy, oat, or cashew, but make sure it’s unsweetened.
• All-purpose flour – You can also use wholewheat or spelt flour for this recipe. For a gluten-free version, substitute for gluten-free flour.
• Cornstarch – makes the nuggets crispier.
• Sea salt
• Panko breadcrumbs – for a gluten-free version, use gluten-free breadcrumbs.
• Nutritional yeast – adds slightly cheesy flavor.
• Spices – I like to make it simple but flavorful. This recipe calls for black pepper, garlic powder, and paprika. For more heat, add chili flakes.
• Sunflower or canola oil – for frying, or baking, if you choose.

For the Dipping Sauce, you need:

• Vegan mayo – I like to use one by Hellmann’s.
• Ketchup – You can substitute for your favorite vegan BBQ sauce.
• Black pepper

Equipment you need:

• Paper towel – to press the liquid out of the tofu.
• 3 medium-size bowls or deep plates
• Medium size pan – for frying.
• Baking tray – If you choose to bake the nuggets.

HOW TO MAKE VEGAN CRISPY BREADED TOFU NUGGETS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Press the liquid out of tofu and make nuggets shapes

Wrap the tofu in a paper towel and gently squeeze out the excess liquids (this will make tofu much better in texture, so don’t skip this step). Then tear or cut the tofu into nugget shapes.

2. Step: Make the coating mixes

Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1 tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.

3. Step: Coat the tofu

Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu (you can make few pieces at a time once you get the hang of it).

4. Step: Fry or bake the nuggets

Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.

Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.

5. Step: Make dipping sauce for tofu nuggets

To make the dipping sauce combine vegan mayo, ketchup, and season it with black pepper.

Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.

FREQUENTLY ASKED QUESTIONS:

WHAT TO SERVE WITH TOFU NUGGETS?

• on their own with dipping sauce
• on top of salad
• with light meal
• add to tacos, tortilla wraps, or sandwiches

CAN YOU STORE TOFU NUGGETS?

You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy.

CAN YOU FREEZE HOMEMADE TOFU NUGGETS?

Yes, if you make a big batch, you can freeze them for later. Store the nuggets in an airtight container in the freezer for up to 2-3 months. To unfreeze them, reheat them in the oven.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• The Best Tofu Scramble
• Pumpkin Alfredo Sauce
• Creamy Roasted Garlic Potato Soup
• Homemade Parmesan Cheese (only 4-ingredients)
• Cinnamon French Toast
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CRISPY BREADED TOFU NUGGETS (VEGAN)

These Breaded Tofu Nuggets are crispy, flavorful, and so tasty! It’s an easy vegan nugget recipe, including both fried and baked options. Perfect as an appetizer or snack.

Course Appetizer, Basics, Side Dish, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Calories 283kcal

Author Plantiful Bakery

Ingredients

Tofu nuggets:

• 1 block (14oz/397g) firm or extra firm tofu
• 1 cup (250ml) unsweetened almond milk (use any plant-based milk)
• ¾ cup (96g) all-purpose flour
• 1 tsp (8g) cornstarch
• 1 tsp sea salt + additional on top
• black pepper
• 1 cup panko breadcrumbs
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp paprika
• sunflower or canola oil

Dipping sauce:

• 5 tbsp vegan mayo
• 5 tbsp ketchup
• black pepper

Instructions

• Wrap the tofu in a paper towel and gently squeeze out the excess liquid. Then tear the tofu into nugget shapes.
• Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.
• Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu.
• Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.

  Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.
• To make the dipping sauce, combine vegan mayo, ketchup, and season it with black pepper.
• Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.

Notes

For the gluten-free version, simply substitute all-purpose flour and breadcrumbs for gluten-free flour and breadcrumbs.

You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy. You can also freeze them for up to 2-3 months.

Nutrition

Calories: 283kcal

Nutrition Facts

Serving: 1 (fried version) / Calories: 283kcal / Total Fat: 15,3g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 653mg / Total Carbohydrate: 22,8g / Fiber: 3,1g / Sugar: 1,0g / Protein: 16,3g / Calcium: 325mg / Iron: 2,9mg / Potassium: 289mg

*The Nutrition Facts are counted without the dipping sauce.

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THIS ROASTED GARLIC POTATO SOUP IS:

• vegan
• dairy-free
• egg-free
• gluten-free (if you don’t use oat cream)
• savory
• warm
• creamy and smooth
• nourishing
• healthy
• comforting
• packed with deep garlic flavor
• made with potatoes and roasted garlic
• so delicious
• quick and easy – made in less than 30 minutes
• perfect for cold days

WHAT YOU NEED TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You need the following ingredients to make this Roasted Garlic Potato Soup (the exact measurements are in the recipe card below):

• Garlic – Roasted garlic is slightly sweet and has a less pungent taste, so the soup is not too spicy.
• Olive oil – You will roast the garlic cloves in olive oil and end up with garlic oil, which you can use in cooking in many ways.
• Sea salt
• Potatoes – I used red potatoes, but you can use white potatoes as well (they are more starchy).
• Vegetable broth – For best flavor, use homemade vegetable broth. Use the broth depending on how thin or thick you want the soup to be.
• Soy or oat cream – Adds extra creaminess, but you can substitute for coconut milk or any plant-based milk or just more vegetable broth.
• Nutritional yeast – adds a cheesy flavor to the soup.
• Onion powder – add more flavor.
• Black pepper
• Bread – to make croutons. Use at least 1-day old bread.

Equipment you need:

• Small baking dish – for roasting garlic.
• Medium-size pot – for boiling potatoes.
• Blender – I recommend using a high-speed blender for a super smooth consistency.
• Baking tray – to make bread croutons.
• Parchment paper or aluminum foil

HOW TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Roasted Garlic Potato Soup is super easy and comes with 4 following steps:

1. Step: Roast garlic

Preheat the oven to 200°C (400°F).

To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them.

After the garlic is roasted, let it cool slightly.

2. Step: Boil potatoes

Cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.

3. Step: Blend everything into a smooth soup

To a blender, add boiled potatoes, roasted garlic cloves (without the oil*), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

*You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

4. Step: Make bread croutons (optional) and serve

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut the bread into small cubes and put it on the tray. Toss the bread with olive oil (you can use the leftover garlic oil) and season with black pepper. Bake for about 10 minutes until golden brown and crispy (the time depends on how thick you cut your cubes).

Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ROASTED GARLIC POTATO SOUP?

First, make sure the soup is cooled completely. Then store it in the fridge in a pot with the lid one, in which you can reheat it later. Or you can store it in an airtight container.

HOW LONG DOES ROASTED GARLIC SOUP LAST?

The Garlic Soup will last up to 3 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

Savory:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Alfredo Sauce
• Homemade Cashew Parmesan Cheese
• Tofu Scramble Eggs

Sweet:

• Cinnamon French Toast
• Chocolate Chunks Pretzel Skillet Cookie
• Pecan Pie Bars With Maple Syrup
• Bakery-Style Chocolate Chip Muffins
• Hot Chocolate With Rum

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)

This Roasted Garlic Potato Soup has a super creamy and smooth consistency and deep flavor. It’s easy to whip together in less than30 minutes. Made with potatoes, garlic, olive oil, and vegetable broth. A warming bowl of this delicious soup with crispy bread croutons is perfect for cold winter days.

Course Soup

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 servings

Calories 388kcal

Author Plantiful Bakery

Ingredients

Soup:

• 12-14 cloves (60-70g) garlic, peeled
• 60 g (1/4 cup) olive oil
• sea salt
• 500 g (1,1 lb) potatoes, raw, peeled
• water
• 250-350 ml (1 cup+) vegetable broth *
• 60 ml (1/4 cup) soy or oat cream **
• 3 tbsp nutritional yeast
• 1 tsp onion powder (optional)
• black pepper

Croutons (optional):

• 2-4 slices old bread (at least 1 day old)
• olive oil (you can use the garlic oil form roasting the garlic)
• black pepper

Instructions

Soup:

• Preheat the oven to 200°C (400°F). To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them. After the garlic is roasted, let it cool slightly.
• Meanwhile, cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.
• To a blender, add boiled potatoes, roasted garlic cloves (without the oil***), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

Croutons:

• Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut bread into small cubes and put it on the tray. Toss the bread with olive oil and season with black pepper. Bake for about 10 minutes until golden brown and crispy
• Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

Notes

* Use the broth depending on how thin or thick you want the soup to be.

** You can substitute for coconut milk or any plant-based milk or just more vegetable broth.

*** You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

Nutrition

Calories: 388kcal

Nutrition Facts

Serving: 1 bowl / Calories: 388kcal / Total Fat: 15,0g / Saturated Fat: 2,0g / Cholesterol: 0mg / Sodium: 1651mg / Total Carbohydrate: 54g / Fiber: 6,5g / Sugar: 4,6g / Protein: 11,9g / Iron: 2,9mg / Calcium: 82mg / Potassium: 1258mg

*The nutrition facts are calculated without the bread croutons.

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THE BEST TOFU SCRAMBLE RECIPE

Are you looking for a healthy savory breakfast? This easy vegan tofu scramble is the right choice. It will not disappoint you.

After many attempts, I finally came with the best tofu scramble! I made this recipe with tofu, onion, oil, and a special sauce, which makes all the magic. It’s so delicious!

You can enjoy it on its own, with toast or bagel, roasted potatoes, vegan sausages, or turn it into a burrito. Either way, it will be incredibly tasty.

THIS TOFU SCRAMBLE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• healthy
• high in protein
• nutritious
• savory
• flavorful
• easy to make
• so tasty
• perfect for breakfast/brunch

WHAT YOU NEED TO MAKE TOFU SCRAMBLE:

You need the following ingredients to make this Vegan Tofu Scramble:

• Chickpea flour – The base for the sauce.
• Nutritional yeast – This adds umami flavor and makes the tofu much tastier.
• Black salt (Kala Namak) – Essential ingredient! That’s what makes the eggy taste.
• Turmeric – Turmeric gives the tofu a beautiful yellow color.
• Onion powder – For more flavor.
• Unsweetened Almond milk – To help combine the sauce.
• Plain vegan yogurt – Yogurt adds creaminess. The tofu will be less dry. Use unsweetened plain plant-based yogurt. I used soy yogurt.
• Dijon mustard – Mustard adds tangy and sharp flavor.
• Sea salt – The recipe calls for both black salt and sea salt because I find the black salt not salty enough. To make it salty enough, add a pinch (or more) of sea salt.
• White Pepper – Which adds a little dash of heat. You can use black pepper as well. Use more or less depending on how spicy you want it.
• Olive oil – Use any oil of choice. I also like to use sunflower oil.
• Yellow onion – This adds a bit of sharp flavor.
• Firm tofu – I prefer using firm tofu – it has the perfect texture for scramble eggs. You can also use extra-firm tofu. Silken tofu does not crumble well. Make sure to dry the tofu with a kitchen towel or napkin to discard any excess liquid.

Equipment you need:

• Small bowl
• Fork/mini whisk
• A pan – I recommend using a small non-stick pan.
• Wooden spoon
• Kitchen towel or napkin

HOW TO MAKE THE BEST TOFU SCRAMBLE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Tofu Scramble is easy and comes with 4 simple steps:

1. Step: Make the sauce

To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.

2. Step: Chop and sauté the onion

Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.

3. Step: Dry the tofu, crumble it, and add to the pan

Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands or use a fork and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.

4. Step: Add the sauce and let cook

Then add the sauce and stir constantly until it starts to firm up (it should take only a few minutes).

Serve immediately with a slice of toast. Garnish with chopped chive or parsley.

You can read the serving ideas below.

FREQUENTLY ASKED QUESTIONS:

WHAT TYPE OF TOFU TO USE FOR VEGAN SCRAMBLE EGGS?

Use firm or extra-firm tofu. Silken tofu does not scramble well. Thus you are won’t end up with the eggy scramble look. I prefer using firm tofu – it has the perfect texture for scramble eggs.

CAN I MAKE THE TOFU SCRAMBLE OIL-FREE?

Yes, you can skip the oil and make it completely oil-free. Use a little bit of water or vegetable stock to substitute the oil. Just keep in mind, it will have less flavor.

WHAT ELSE CAN I ADD IN TOFU SCRAMBLE?

• spinach
• mushrooms
• cherry tomatoes
• red pepper
• leek
• vegan cheese

WHAT GOES WELL WITH TOFU SCRAMBLE?

• toast
• roasted potatoes
• rice
• plant-based sausage or bacon
• vegan pancakes
• bagels
• sautéed veggies

HOW LONG DOES TOFU SCRAMBLE LAST?

Store it in a covered container in the fridge. It will last for about 5 days.

CAN YOU FREEZE TOFU SCRAMBLE?

Yes, you can! Store the scrambled tofu in a covered container or zip-lock plastic bag in the freezer for up to 3 months. When ready to eat, take from the freezer and heat up in a saucepan.

MORE BREAKFAST RECIPES:

• The Best Chocolate Chip Banana Bread
• Chocolate Protein Smoothie Bowl
• Carrot Cake Overnight Oats

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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THE BEST TOFU SCRAMBLE (VEGAN SCRAMBLED EGGS)

This Tofu Scramble is a super eggy and tasty traditional breakfast but made without eggs! It’s healthy, high in protein, and ready in less than 20 minutes. And it's one of the best egg substitutes you can find.

Course Breakfast

Cuisine Western

Diet Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 serving

Calories 314kcal

Author Plantiful Bakery

Ingredients

Sauce:

• 1 tbsp chickpea flour (=8 g)
• 1 tbsp nutritional yeast (=6 g)
• 1/2 tsp black salt (Kala Namak)
• 1/2 tsp turmeric
• 1/2 tsp onion powder
• 3 tbsp unsweetened almond milk (=45 ml)
• 1 tbsp unsweetened vegan yogurt, plain (=15 g)
• 1/2 tbsp Dijon mustard (=8 g)

Scramble:

• 1 tbsp olive oil (=14 g)
• 25 g yellow onion
• 150 g firm tofu
• pinch sea salt
• pinch white pepper

Instructions

• To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.
• Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.
• Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands (or use a fork) and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.
• Then add the sauce and stir constantly until it starts to firm up. It should take only a few minutes.
• Serve immediately with a slice of toast. Garnish with chopped chive or parsley.

Notes

Nutrition Facts

Amount per 1 serving / Calories: 314kcal / Total Fat: 22,2g / Saturated Fat: 3,1g / Cholesterol: 0mg / Sodium: 185mg / Total Carbohydrate: 12,6g / Fiber: 4,8g / Sugar: 2,1g / Protein: 19,1g / Vitamin D: 0mcg / Calcium: 356mg / Iron: 4mg / Potassium: 252mg

Nutrition

Calories: 314kcal

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THE BEST PUMPKIN ALFREDO SAUCE RECIPE:

I am a huge fan of creamy pasta sauces, and this one is of the best I ever had! It may seem complicated to make your vegan parmesan cheese, but it really isn’t. And you will have enough left to make a few more dishes with it (or put it on top of everything as I do).

This Pumpkin Alfredo Sauce is so easy to whip together. And it goes so well with the sautéed mushrooms and spinach – you must try it! It’s the best comfort food.

THIS PUMPKIN ALFREDO SAUCE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• creamy
• rich
• garlicky
• healthy
• flavorful
• easy to make
• so delicious
• made with homemade vegan parmesan
• loaded with pumpkin
• perfect for pasta

WHAT YOU NEED TO MAKE VEGAN ALFREDO SAUCE:

You need the following ingredients to make this Vegan Alfredo Sauce:

• Vegan butter – Feel free to use oil, such as sunflower oil, olive oil, or coconut oil.
• Fresh garlic – Garlic adds a strong flavor to the Pumpkin Alfredo.
• Soy cream – Use any plant-based cooking cream such as oat, cashew, or rice. You can also use coconut milk, but this will add a coconut flavor to the Alfredo sauce. If you don’t have any cream, plant-based milk can work too, but the result will be less creamy.
• Pumpkin puree – The pumpkin acts as a thickener in this sauce. I used homemade pumpkin puree, made from boiled orange Hokkaido pumpkin (also known as red kuri pumpkin). Use any sweet pumpkin/winter squash of your choice to make the pure or use canned pumpkin puree.
• Sea salt
• Black pepper
• Vegan parmesan cheese – You can read below how to make super easy 3-ingredient homemade vegan parmesan cheese.

Equipment you need:

• A saucepan
• Wooden spoon

HOW TO MAKE EASY HOMEMADE VEGAN PARMESAN CHEESE:

Making homemade vegan parmesan cheese is so easy! You will need only three ingredients and a food processor or blender.

• 100 g raw cashews
• 27 g nutritional yeast (= 6 tbsp)
• ¾ tsp sea salt

Put everything into the food processor/blender end pulse until ground and combined. Store in a glass container with a lid at room temperature or in the fridge.

SERVINGS IDEAS:

This Pumpkin Alfredo sauce is best to serve with pasta – fettuccine, linguine, penne. You can also eat it with crackers, tortilla chips, fries, roasted potatoes, roasted vegetables.

I like to serve mine with pasta and sautéed mushrooms and spinach.

What you need for sauteed mushrooms with spinach:

• 1 tbsp olive oil
• 60 g mushrooms (meadow mushrooms) =cca 1 cup
• sea salt
• black pepper
• 20 g baby spinach (=1 cup)

How to make sauteed mushrooms with spinach:

Heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 2 minutes. Then it’s ready to serve on a pasta dish.

HOW TO MAKE THE BEST VEGAN PUMPKIN ALFREDO WITH SAUTEED MUSHROOMS AND SPINACH:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make vegan parmesan cheese

Put raw cashews, nutritional yeast, and sea salt into food-processor/blender end pulse until ground and combined.

2. Step: Cook the pasta – If serving with the pasta

Cook the pasta in salted water according to the instructions on the package. Cook until al dente.

3. Step: Saute garlic in vegan butter

Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and saute for about 30 seconds until soft (be careful not to burn the garlic).

4. Step: Add the rest of the ingredients and let cook

Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

5. Step: Saute mushrooms and spinach – OPTIONAL

Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 1-2 minutes.

6. Step: Add cooked pasta

Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.

Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

CAN I USE MILK INSTEAD OF CREAM IN PUMPKIN ALFREDO SAUCE?

Yes. If you don’t have any cream, you can use plant-based milk, but the result will be less creamy. I recommend using vegan cooking cream (soy or oat). Or you can also make your homemade cashew cream by blending soaked raw cashews with a little bit of water. Coconut milk is all right, but it will add a coconut flavor to the Alfredo sauce.

HOW TO STORE VEGAN PUMPKIN ALFREDO SAUCE?

Store the Pumpkin Alfredo sauce in a covered container in the fridge. It will last for about 5 days.

CAN I FREEZE PUMPKIN ALFREDO SAUCE?

Yes, make a large batch and freeze it. Store the Pumpkin Alfredo sauce in a covered container in the freezer (after completely cooled) for up to 3-4 months.

MORE PUMPKIN RECIPES:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Bread
• Healthy Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PUMPKIN ALFREDO SAUCE

This Vegan Pumpkin Alfredo Sauce is a creamy, rich, and flavorful sauce made with pumpkin puree and homemade vegan parmesan. It is the ultimate fall recipe perfect for pasta. And it is done in less than 15 minutes.

Course Main Course

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 servings

Calories 526kcal

Author Plantiful Bakery

Ingredients

Vegan parmesan cheese:

• 100 grams raw cashews, unsalted
• 27 grams (=6 tablespoons) nutritional yeast
• 3/4 teaspoon sea salt

Alfredo sauce:

• 24 grams (=2 tablespoons) vegan butter **
• 4 cloves garlic
• 300 ml soy cream ***
• 200 grams pumpkin puree
• sea salt
• black pepper
• 56 grams (=1/2 cup) vegan parmesan cheese + extra on top

Serving suggestion:

Sautéed mushrooms with spinach:

• 1 tablespoon olive oil
• 60 grams (=approx. 1 cup) meadow mushrooms
• sea salt
• black pepper
• 30 grams (=1 cup) baby spinach

Pasta:

• 160 grams dry fettuccine or linguine pasta
• water
• sea salt

Instructions

Make vegan parmesan cheese

• Put raw cashews, nutritional yeast, and sea salt into food-processor/blender and pulse until ground and combined.

Cook the pasta

• If serving with the pasta - cook the pasta in salted water according to the instructions on the package. Cook until al dente.

Make the pumpkin alfredo sauce

• Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and sauté for about 30 seconds until soft (be careful not to burn the garlic).
• Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

Sauté mushrooms and spinach - OPTIONAL

• Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot lit to the pan and let cook for about 1-2 minutes.

Add the pasta and serve

• Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.
• Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

Notes

*The time is counted only for the pumpkin alfredo sauce.

** You can substitute for oil.

*** Use any plant-based cream (oat, cashew, rice).

Nutrition Facts

Amount per 1 serving / Calories: 526kcal / Total Fat: 45,4g / Saturated Fat: 8,1g / Cholesterol: 0mg / Sodium: 119mg / Total Carbohydrate: 22g / Fiber: 5,4g / Sugar: 6,9g / Protein: 10,2g / Calcium: 51mg / Iron: 4mg / Potassium: 474mg

(Nutrition Facts are calculated only for the sauce.)

Nutrition

Calories: 526kcal

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THIS HOMEMADE VEGAN PARMESAN IS:

• vegan
• dairy-free
• gluten-free
• soy-free
• super easy to make
• cheesy
• delicious
• perfect for pasta dishes

WHAT IS HOMEMADE VEGAN PARMESAN CHEESE MADE OF?

• Raw cashews – Make sure they are unsalted and raw. Feel free to use any unsalted nuts (such as almonds), but I think that raw cashews work the best.
• Nutritional yeast – adds cheesy flavor.
• Garlic powder – adds extra flavor.
• Sea salt – Parmesan is a quite salty cheese, that’s why salt is an essential ingredient.

HOW TO MAKE HOMEMADE VEGAN PARMESAN:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Parmesan Cheese is super easy:

Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender end pulse until ground and combined. Don’t blend (otherwise, it will start to blend into butter).

You can also add more spices to make it extra delicious.

WHERE TO ADD HOMEMADE PARMESAN CHEESE:

• pasta dishes (on top, in sauce – Pumpkin Alfredo Sauce)
• salads
• pizza
• lasagna
• pesto
• savory babka
• spring over roasted vegetable or potatoes

FOR HOW LONG DOES HOMEMADE PARMESAN CHEESE LAST?

It can last for about 4-6 weeks in a glass container at room temperature and up to 8-10 weeks in the fridge.

If you love making this homemade parmesan recipe then try out some other recipes:

• Creamy Pumpkin Alfredo Sauce
• Tofu Scramble (Vegan Scrambled Eggs)
• Creamy Roasted Pumpkin Soup
• Carrot Cake Overnight Oats
• Homemade Vegan Nutella – Chocolate Hazelnut Spread
• The Best Chocolate Chip Banana Bread
• Cinnamon Coffee Cake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Course Cheese

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 14 tbsp (approx)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 100 grams raw cashews, unsalted (=⅔ cup)
• 27 grams nutritional yeast (=6 tbsp)
• ½ teaspoon garlic powder
• ¾ teaspoon sea salt

Instructions

• Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender and pulse until ground and combined. Don't blend (otherwise, it will start to blend into butter).
• Store in a glass container with a lid at room temperature or in the fridge.
• Use in pasta sauces, on top of pasta, pizza, roasted vegetables, in pesto, …

Notes

*Feel free to add more spices to make it extra flavorful.

Nutrition Facts

Serving: 1 tablespoon / Calories: 56kcal / Total Fat: 3,6g / Saturated Fat: 0,7g / Cholesterol: 0mg / Sodium: 105mg / Total Carbohydrate: 4,4g / Fiber: 1,3g / Sugar: 0,4g / Protein: 3,1g / Vitamin D: 0mcg / Calcium: 7mg / Iron: 1mg / Potassium: 144mg

Nutrition

Calories: 56kcal

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