Vegan Alfredo Sauce? Shut Up.

Can you really make a vegan Alfredo sauce when its only ingredients are butter, cream, and cheese? No, you really can't. If you aren't vegan and you are craving cheesy fettuccine Alfredo just get the real thing. However, if are vegan or just don't want to splurge on the calories or fat of real Alfredo sauce, then this might just hit the spot as it's a super rich and creamy sauce.

<note: I made a cashew based Alfredo sauce which tastes much more like Alfredo sauce, but isn't as healthy. You can find that recipe here>

I sprinkled mine with some nutritional yeast which gave it more a nutty flavor you'd get from Parmesan cheese. My husband sprinkled his with actual Parmesan cheese. It may defeat the purpose of vegan Alfredo sauce, but there was egg in the pasta anyway. I didn't plan ahead and wished I had put some sauteed mushrooms in for their savoury taste.

• pasta
• 2 cups unsweetened soy milk
• 1/2 cup Earth Balance
• 12 oz tofu, cubed
• 2 tablespoons white wine
• garlic powder
• onion powder
• salt
• pepper
• 1 tablespoons corn starch, mixed with splash of soy milk

1. Start pot of water to boil pasta.
2. Combine soy milk, Earth Balance, tofu, and wine in blender or food processor (I put mine directly into a pot and blended with hand mixer).
3. Heat over medium-low heat and don't let mixture boil or it might separate. Season with garlic powder, onion powder, salt, and pepper. Use corn starch to thicken by adding just a little at a time until you have desired thickness.
4. Add to cooked and drained pasta.