Soy Curl “Chicken” Alfredo

What Sets This Vegan Chicken Alfredo Apart From the Rest

• Affordable chicken swap. Store-bought vegan chicken might be tasty, but it’s also so expensive! Soy curls are a budget-friendly protein that gives you a meaty texture and savoury flavour without breaking the bank.
• EASY creamy sauce. I do adore a creamy cashew sauce, but they take some advance prep work. The sauce here is a vegan bechamel, creamy and rich without having to soak and blend cashews.
• Cheesy without cheese. Keeping with our budget-friendly theme, we skip the vegan cheese and use nutritional yeast for cheesy flavour instead.

Notes on Ingredients

Here’s what you’ll need to make this soy curl “chicken” Alfredo. Scroll down to the recipe card for exact measurements and full instructions.

For the Soy Curls:

• Soy curls – These rehydrate into a tender, chewy texture that works perfectly as a chicken substitute. If you can’t find them at a store near you, you can purchase them online.
• Vegetable broth – Used to soak the soy curls and infuse them with flavour.
• Seasonings – Onion powder, garlic powder, smoked paprika, Italian seasoning, salt, and pepper build flavour.

For the Pasta and Alfredo:

• Olive oil – Helps brown the soy curls.
• Fettuccine – Classic for Alfredo, but any pasta works. For extra protein, use a pasta made with legume flour like chickpea or red lentil.
• Vegan butter – I love to use my homemade vegan butter.
• Garlic – There are 4 cloves here for plenty of garlicky flavour!
• Flour – This is what thickens the sauce.
• Plant milk – I like to use almond or soy milk. Just make sure it’s unflavoured and unsweetened.
• Nutritional yeast – Adds a subtle cheesy flavour.
• Fresh parsley – For a fresh finish at the end.

How to Make Soy Curl “Chicken” Alfredo

Below you’ll find step-by-step photos showing the process of making this soy curl Alfredo, but the full instructions are in the recipe card at the bottom of the post.

• Soak and season the soy curls. Pour hot broth over the soy curls and let them soften, then drain and squeeze out excess liquid. Toss with the spices until evenly coated.
• Brown the soy curls. Heat olive oil in a skillet and cook the soy curls until golden and slightly crisp around the edges, then set aside.

• Cook the pasta. Boil the pasta in salted water until al dente, reserving some of the pasta water before draining.
• Make the sauce. In the same skillet, melt the vegan butter and sauté the garlic until fragrant. Stir in the flour to form a light roux, then slowly whisk in the plant milk and cook until thick and creamy. Stir in the nutritional yeast and adjust seasoning as needed.

• Combine. Add the soy curls back to the skillet, followed by the cooked pasta. Toss everything together until well coated, adding a splash of pasta water if needed to loosen the sauce.
• Finish. Let everything cook together briefly, then sprinkle with fresh parsley and serve warm.

Tips and Variations

Here are a few helpful tips for making this vegan Alfredo.

• Squeeze the soy curls well. Removing excess moisture helps them brown better.
• Whisk in the plant milk slowly. This prevents lumps and keeps the sauce smooth.
• Don’t forget to reserve the pasta water. Adding pasta water a little at a time helps you get the perfect silky texture because it has starch in it.

Serving Suggestions

Serve this vegan Alfredo with a side of roasted garlic bread or vegan Caesar salad. It would also be great with a simple veggie side like roasted balsamic vegetables or air fryer asparagus.

Storage and Reheating

• Refrigerator: Store leftover vegan chicken Alfredo in an airtight container for up to 4 days.
• To reheat: Warm gently in a skillet with a splash of plant milk or water to loosen the sauce.

More Vegan Pasta Recipes

• Pasta Primavera
• Garlic Noodles
• Vegan Spaghetti and Meatballs
• Rasta Pasta