Two-in-One Recipe: Vegan Potato Soup and Alfredo Sauce

Today’s recipe is part one of a recipe I’m calling, Two-in-One Recipe: Vegan Potato Soup and Alfredo Sauce. It’s inspired by my deep-seeded desire to provide a variety of menu options for my family without camping out in the kitchen all day long.

Vegan Potato Soup Recipe is Part One of a Two-in-One Recipe

I don’t know about you, but my days have been busy lately. I must be making up for the end of those lazy days of summer. But the summer didn’t feel too lazy either.

I guess busy is the name of the game.

So the question I always come down to is how to be vegan and busy. Don’t the two seem to be contradictory?

I mean, we all know that to be vegan means you need to cook a little more. And I think it goes without saying that being healthy requires cooking a little more too. There. Even though it went without saying…I said it anyway.

Vegan Potato Soup is served with shredded vegan cheese and breadsticks.

So how do you do all this cooking while life keeps snatching away all your free time? Well, I think I might just have an answer to that one.

I actually started out to make potato soup. We are really into soups right now and a creamy potato soup just sounded good. But about half way through I thought Fettuccine with Alfredo Sauce sounded better.

That’s when I had a sort of Brady Bunch moment and realized I could just combine the two. Make two recipes out of one!

Vegan Fettuccine and Alfredo Sauce

Believe it or not, it worked. Some of my other half-cooked ideas have not turned out so well. Corn muffins and pizza crust? I took the wonder out of the equation for you…just let that one go!

A top-down look at a dairy-free, gluten-free Alfredo Sauce

But having both Creamy Vegan Potato Soup and a Thick and Rich Alfredo Sauce with Pasta on hand? Well, I hit the vegan Two-for-One Recipe jackpot with that one!

Vegan Alfredo Sauce served over pasta

Two recipes in one. A half-cooked idea that actually turned into a delicious result. Finally!

Vegan Potato Soup


  • 2 tablespoons olive oil
  • 1 medium onion
  • 4 – 5 cloves garlic, minced
  • 4 – 5 medium/large red potatoes, chopped
  • 1 large sweet potato, chopped
  • 1/2 cup white or blush wine
  • 1/2 cup water
  • 1 container of silken tofu
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 cup pine nuts
  • 1/2 cup nutritional yeast flakes
  • 2 – 3 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 container (approximately 1/2 cup) vegan cream cheese
  • 1/2 cup Vegan Butter…aka Earth Balance
  • 1 – 2 teaspoons sea salt
  • Shredded vegan cheddar cheese (optional)


  1. Place the oil and onions in a large dutch oven and cook over medium heat until translucent. Add garlic and cook a few more minutes.
  2. Add the chopped red & sweet potatoes and stir to combine. Add the wine and water, cover and cook over medium-low heat until the potatoes are tender. You can stir from time to time if you’d like. Once the potatoes are tender, turn off the heat and set aside.
  3. Now it’s time to make the creamy sauce! Place chickpeas and silken tofu in a food processor. Pulse several seconds until smooth.
  4. Next add the pine nuts, nutritional yeast flakes, garlic powder, basil, oregano, vegan cream cheese, vegan butter (aka Earth Balance), and sea salt to the tofu mixture. Pulse for several more seconds until all the new ingredients are creamy too! You may need to stop and stir any escaping ingredients from the side of the bowl back to the rest of the group. Perseverance is a virtue. Right?
  5. Next, take half of the tender potato mixture and add this to the creamy sauce in your food processor. Pulse a few more seconds until everything is all smooth again.
  6. Now, at this point I recommend taking a little taste test. Does it need a little salt? Now’s the time to add it. Maybe a little more garlic? Try adding a teaspoon of garlic powder if it suits your fancy.
  7. Once you get the taste test just right you’re left with a whole of of creamy goodness. Yum! Take 1 – 2 cups of that sauce and add it to the half of the potato mixture still waiting in your dutch oven. I also added  about 1 cup of water and stirred a little until I was left with a thick and rich soup.
  8. Serve with shredded cheese on top.
  9. What to do with all the cream sauce remaining? See below…


Vegan Creamy Alfredo Sauce


  • The cream sauce leftover from the Vegan Soup Recipe above
  • Fettuccine noodles
  • Fresh basil leaves (optional)


  1. Cook a batch of fettuccine noodles as directed by the package
  2. See step nine above? Take that remaining cream sauce and serve over those cooked noodles.
  3. Top with fresh basil leaves


Not too bad, huh? In fact, I’d go so far to as as this is the Best Ever Alfredo Sauce this side of the Mason Dixon line. Hmm, come to think of it, I’m not sure that’s quite relevant, but you get the point. Hope you enjoy!

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