Vegan Spinach Fettuccine Alfredo

This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

Todd and I have been on a super frugal grocery budget challenge this month. Like… under $150! I had no idea how it would go but we are 19 days into a total of 30 so far for September and we are looking good. We’ve spent $95 out of the $150 I budgeted for us.

I see two potential obstacles to our challenge however. The first is that we of course live in Alaska where food is priced a lot higher than most other places in the states. We are almost on par with Hawaii (though they get all that wonderful fresh fruit which is not the case up here). If you’ve ever bought groceries there; you may have had sticker shock! The second is that Oliver drinks his weight in soy milk. And we can’t buy off-brand soy milks because they all have sugar added. Silk is the only brand I have found that offers an unsweetened version and it comes at a premium for the brand-name. We are trying to get him to drink less milk and eat more. It’s going… so so.

I think the problem is that he has inherited my gene for being constantly thirsty and Todd’s gene for not caring about food whatsoever and also somehow being a picky eater. The middle bit of that ven diagram of those two proclivities is, yep, milk. So, our soy milk budget is kind of eating up the vast majority of our grocery budget. Alas, I’ve been finding ways to make it work.

This is a somewhat wallet-friendly vegan dish. Cashews are pricey but we still try to get a variety of nuts in our diet and I use less than 1/2 cup in this recipe; that’s less than one serving of nuts per serving of this meal. Everything else is dirt cheap. We buy whole-grain pasta which normally costs slightly more than regular white pasta but we get the store brand so it ends up being about the same: $1.20 per box. If you so choose you can use olive oil (or no fat at all) to replace the butter, and bottled lemon juice is always less expensive than fresh lemons. There are lots of ways to save and we are challenging ourselves to rediscover them all!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

What are your frugal food tips? Would you like to see more budget friendly recipes and be updated on how we do with our $150 per month grocery budget? What are your favorite cheap meals?

Let me know in the comments! I’d love to hear from you.



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This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty! Adapted from The Vegan 8.

Ingredients
  • 8 oz dry fettuccine
  • ½ tbsp vegan butter
  • ½ large white onion, diced
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 ½ cups vegetable broth, divided
  • Scant ½ cup raw cashews
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp salt
  • Dash of ground white pepper (black pepper will do)
  • Dash of freshly ground nutmeg
  • 1 cup frozen chopped spinach, thawed and drained

Ingredients
  1. Bring a large pot of salted water to boil for the pasta. Cook according to package until al dente. Reserve ½ cup of the cooking water; drain pasta and return it to the pot; set aside.
  2. Meanwhile, in a large skillet, melt the butter over medium-high heat and stir in the onion. Add 1 cup of the broth and bring to a boil over high heat. Stir in the garlic and onion powder. Reduce over medium-high to high heat until all the broth has dissipated, about 10 minutes; stirring occasionally.
  3. To a blender add the remaining ¼ cup broth through the nutmeg. Add the onion mixture when done cooking and blend on high for about 1-2 minutes until very smooth and creamy.
  4. Pour the sauce over the pasta, add the spinach and pasta water and stir until well combined. It will look like a lot of sauce, but let the pasta rest for a couple minutes; this will allow the noodles to soak up the sauce. Serve hot.

  5. Prep time:
    Cook time:
    Total time:
    Yield: 3 servings

Save Money!

I’ve been using this vegetable broth and I really like it. I get it here. It’s way more economical than buying fresh broth and it also has less impact on the environment.

I pay $0.57 per one cup of broth that I usually buy from our local grocery store, Fred Meyer but one cup of this broth equals only $0.10!

Vegan Spinach Fettuccine Alfredo - Produce On Parade - This is an easy and simple vegan spinach fettuccine alfredo made with a deliciously creamy cashew sauce. It’s a healthy and light alternative to it’s very rich counterparts made with cheese and heavy cream, but is still just as tasty!

More Creamy Pasta Recipes

Thai Curry Turmeric Rice Noodles w/ Grilled Tofu

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

I’ve employed the best wee assistant photographer ever. Just look how cute! I mean, come on… he even did double duty as a little sous chef, helping me pick the snow peas from the garden for this dish.

We’ve been doing lots of very quick meals lately that are really cheap and super easy. Those are always the best ones though, right? The dishes that most folks make, most of the time. Sometimes food bloggers can get carried away in the beauty of the unique and the original (guilty) but honestly, the beauty of a tasty dish that can be done in 30 minutes flat after a busy day at work can be just as beautiful. Especially when you have a little one constantly pulling on your arm to please, '“Come play trains!” or “Come play the wrestle game!” (the latter is just him jumping up and down on us on the bed…), because those playful moments with the munchkins are the truly beautiful moments you don’t want to miss.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

A word to the wise: be careful when eating this one. Turmeric will stain the shizz out of anything and everything. It’s incredible for inflammation though! I ensure Todd gets a lot of it in his diet because of his rheumatoid arthritis. I put it in everything. Be sure to add a dash of pepper when consuming turmeric because it super boosts the absorption rate.

Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Thai Curry Turmeric Rice Noodles w/ Grilled Tofu


Thai Curry Turmeric Rice Noodles w/ Grilled Tofu
By

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Ingredients
  • 6 oz rice noodles (I like the wide ones)
  • 1 14 oz package of firm tofu, drained and cut into four rectangles
  • ½ tbsp coconut oil (or olive oil)
  • ½ medium yellow onion, thinly sliced
  • 4 garlic cloves, smashed and thinly sliced
  • 1 ½ tbsp Thai green curry paste
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • Dash of white pepper (black will work)
  • 1 medium carrot, julienned
  • 2 medium celery stalks, cut on the bias
  • 1 15 oz can full-fat coconut milk
  • 2 tbsp soy sauce
  • ½ tbsp brown sugar
  • Small handful of snow pea pods, whole
  • Sprinkling of sesame seeds, for garnish (optional)
Instructions
  1. Bring a large pot of water to boil for the noodles. Cook until al dente, drain and set aside.
  2. Heat a grill pan over medium-high heat and coat with a nonstick cooking spray if needed. Grill each tofu piece for 5-8 minutes on each side, until grill marks appear. Remove from heat and set aside.
  3. While the noodles and tofu cook, heat the coconut oil in a large soup pot over medium heat. Add the onion and garlic; saute 2 minutes. Add the curry paste, ginger, turmeric, and pepper; saute 2 minutes. Add the carrot and celery; saute 2 minutes.
  4. Stir in the coconut milk, soy sauce, and brown sugar; reduce heat to low and simmer for 3 minutes. When the noodles are done stir them into the pot with the pea pods, remove from heat and let rest for additional 3 minutes so the noodles can soak up some of the sauce.
  5. Serve the noodles hot, topped with grilled tofu. Drizzle some sauce over the tofu and top with sesame seeds.

  6. Prep time:
    Cook time:
    Total time:
    Yield: 3 servings
Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.
Produce On Parade - Thai Curry Turmeric Rice Noodles w/ Grilled Tofu - Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Vegan Dracula's Revenge

Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Produce On Parade - Vegan Dracula's Revenge - Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Every september for years and years my family would make Dracula’s Revenge. It was my little brothers absolute favorite dish and he would always request it for his birthday. How he even found out about this oddly named pasta bake is beyond me. It seems like a weird request from a seven year old but what do I know.

For some reason, the other day, I was really craving it. Of course Dracula’s Revenge is decidedly NOT vegan but it certainly wasn’t hard to veganize this nostalgic dish. It did not disappoint! Have you ever had or heard of it before?

Produce On Parade - Vegan Dracula's Revenge - Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Vegan Dracula’s Revenge


Vegan Dracula’s Revenge

By

Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Ingredients
  • 1 large garlic head
  • ½ tbsp olive oil
  • ½ tube (7 oz) Gimme Lean Lightlife Sausage
  • 8 oz dry penne pasta
  • 3 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 2 cups plain, unsweetened soymilk
  • 1 tbsp nutritional yeast
  • ½ tsp salt, to taste
  • ⅛ tsp dried rosemary
  • ⅛ tsp dry rubbed sage
  • Dash of white pepper
  • A few drops of liquid smoke (optional)
  • ¼ cup shredded vegan mozzarella cheese

Instructions
  1. Bring a large pot of water to boil for the pasta and preheat oven to 350° F.
  2. Remove the excess papery skin from the garlic head but leave the head intact; wrap the entire thing in parchment paper then aluminum foil. Bake for 1 hour then remove from the oven and allow to cool to the touch. Turn up oven to 400° F.
  3. Once cool, separate the cloves and squeeze to extract garlic the pulp. Smash the garlic in a small bowl with the back of a wooden spoon to make a paste; set aside.
  4. In a large cast iron skillet heat the oil over medium-high heat. Break up the sausage into bite size pieces by hand and saute for about 5 minutes until browned. Remove from heat and set aside.
  5. When the water is boiling, cook the pasta according to package then drain and set aside.
  6. In a large pot melt the butter over medium heat. Whisk in the flour and cook for about three minutes until lightly browned. Slowly whisk in the milk, ensuring no lumps, and cook for about 8 minutes until the mixture has thickened. Stir in the remaining ingredients until well combined; then stir in the pasta and sausage.
  7. Spray a small casserole dish with a nonstick cooking spray then transfer the pasta into the dish. Bake for 15-20 minutes until thoroughly heated. Serve hot and topped with additional cheese if you like.

Prep time:
Cook time:
Total time:
Yield: 4-6
Produce On Parade - Vegan Dracula's Revenge - Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!