This recipe is inspired by the one found in Alicia C. Simpson’s Quick and Easy Vegan Comfort Food. I was cruising the shelves at B&N (the hubs got a gift card for the holidays!) and was looking for some inspiration. I’ve been struggling with different combinations and varieties of soy milks and cream cheese and none of them were working and alas, silken tofu to the rescue! I found the version in the book a bit too greasy so I played around with the proportions of tofu to oil. This recipe will have you saying fuggedaboutit to dairy-based alfredo sauce in no time.
Fuggedaboutit Fettuccine Alfredo
14 ounces soft silken tofu
3 TB EVOO
3 TB canola oil*
1/2 tsp onion powder
1/4 cup nutritional yeast
1 1/2 tsp table salt
1 tsp minced garlic (or 2 cloves)
1/2 tsp dried parsley
Freshly ground black pepper to taste
Pinch of dried red pepper
Put all ingredients except the parsley and peppers in a blender and puree until smooth. *If too thick, add 1 more TB of canola oil and puree again. Transfer to a small saucepan and warm over medium-low heat. Add black and red pepper. Rub dried parsley between fingers to get it broken down and add to sauce. Keep warm until pasta is done on low heat.
Serve with 8 ounces spinach fettuccine (Shown with spaghetti because the pantry gods had spaghetti and not fettuccine!)
I am going to experiment with the preheated shelf life of this sauce. My hope is that you can blend everything, toss in an airtight container in the ‘fridge and heat as needed. You know I’ll fill you in!
Groceries list (sans spices/oil):
Silken tofu, <$3
Nutritional yeast, <$1 (even at $8/lb it is a steal because it is super light and a little goes a long way!)
Spinach pasta, <$3