Meatless Monday Guest Post: Elizabeth from I Can't Believe It's Not Dead!

Hello, lovelies! I'm so excited to be guest blogging for our L.A. lady. Lord knows she is busybusybusy! Since it is Meatless Monday and I'm a meatless kinda gal, I'm all over this one!

I love being vegan and I love eating healthy, but let's face it: there really isn't a perfect substitute for cheese. Cheese substitutes have come a looooong way, don't get me wrong, but it just isn't the same. That was the hardest thing for me to give up. I still get a little bit envious when I see my husband's pizza overflowing with ooey-gooey cheese, but then I think about all the cows and cholesterol that contribute to cheese and I enjoy my cheese-less pie. Here's a recipe for you that will totally blow your mind. I promise. My husband, the lover of all things Alfredo, went back for seconds. Plus, I made it with brown rice pasta, so it can be totally gluten-free!

Asparagus Alfredo

Prep time: 10 minutes
Cook time: 10 minutes

8 oz pasta (I used brown rice bow ties)
1 1/2-2 cups fresh asparagus, cut into 2-inch pieces (you can easily use broccoli here, too!)
14 oz silken tofu
1 tbsp Earth Balance soy butter
1/4 cup Tofutti Sour Cream
2 tbsp Tofutti Better Than Cream Cheese
1/4 cup nutritional yeast
1-3 tsp garlic powder (I say mo' garlic, mo' better!)
Salt & pepper, to taste
1/2 cup unsweetened soy milk

1. Blend your silken tofu in a food processor until smooth and creamy. Put it in a large skillet or saucepan and add the Earth Balance, sour cream, cream cheese, nutritional yeast, garlic powder, salt & pepper, and soy milk. Wisk until smooth. Set aside.

2. Bring a large pot of water to a boil over medium-high heat. Add the pasta and a pinch or two of salt. Cook until al dente. Meanwhile, lace the cut asparagus in a steamer and steam over medium heat until you get the texture you like. I prefer my asparagus a little crunchy, so I only steam it for 6-8 minutes.

3. While the pasta and the asparagus are making themselves presentable, heat your alfredo sauce over medium heat. The sauce should never boil. Stir frequently! Taste a little bit of it, make sure it's salty enough and hot enough. When all is said and done, drain and plate your pasta, add the asparagus, and pour the sauce on top. I garnished with a few extra pieces of asparagus, just for fun. Usually I post the nutritional value so people can see what they're putting in their body. For some reason, my recipe analyzer webpage isn't working right. This is the best place to go if you're ever curious, though. I can promise you this alfredo is 123987239487 times better for you than regular alfredo! I hope you enjoy!


  1. Although I'm not a vegan, I probably could be. I'm ridiculously choosy and weird about meat. I'm all about pasta and non meat meals also. This one looks yum. I'll have to try it!

  2. I'm not a vegan by any means, but I love playing around with the cuisine.

    I found a combo of cashews/nooch/lemon juice makes an impressive mock. Macadamias work too. It's rich but yummy!


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