Creamy Dairy-Free Alfredo Sauce

This delicious vegan alfredo sauce was in a recipe from "But I Could Never Go Vegan" by Kristy Turner. The recipe is complete with some sautéed mushrooms tossed with this sauce and some egg-free fettuccine to make it fully vegan. I love how quick and easy this is to make- but the convenience doesn't take away from a rich, creamy flavor that really does taste like alfredo!

Ingredients:

1 12 oz. package of extra firm silken tofu
1 ½ cups of non-dairy unsweetened milk
¼ cup white wine
½ cup nutritional yeast
1 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
¼ teaspoon nutmeg
2 tablespoons arrowroot powder or cornstarch
salt and pepper to taste

Directions:

Blend everything together in a food processor. First blend dry ingredients and then add wet. Once smooth and creamy, pour into a deep saucepan to heat and mix with veggies or pasta. Tastes excellent with sautéed mushrooms and whole wheat pasta.

** for a delicious blush sauce, mix half and half with marinara sauce! Use less marinara to be more creamy and pink, more marinara to be richer and more red. Enjoy!