Vegan Alfredo Sauce

This alfredo sauce is super yummy! Even my boyfriend that can eat loads of cheese and cream loves it. This recipe will make enough to cover 8 oz of pasta and can be easily scaled to feed a crowd.

The recipe for the alfredo sauce uses tofutti products and lots of garlic and is 100% vegan. :)

And best of all, by the time your pasta is done cooking, this vegan alfredo sauce will be ready to eat.

• 3-4 cloves garlic
• 2 T cream cheese
• 2 T sour cream
• 1 tsp nutritional yeast
• 1/2 tsp onion powder
• good pinch italian seasoning
• pinch of red pepper
• 2-4 T unsweetened soy milk
• salt & pepper
• 1 T good quality olive oil (not shown)
• 8 oz of pasta + boiling water

Pretty easy! And the tofutti sour cream and cream cheese are excellent - you can use them in lots of other dishes too.

And as far as the soy milk, make sure it is unsweetened! Check to make sure no sugar is listed on the ingredient labels. Silk milks are always slightly sweet, so try to go with a different brand. I like to use Wildwood. :)

Mince the garlic very fine.

This is also a good time to measure out all the other ingredients. Keep them separate as shown on the ingredients page, because you add them in different stages.

This is an excellent time to get large pot of water to a boil for the pasta.

Heat a small saucepan over medium low heat and pour in a bit of olive oil. Once it's nice and hot, add the garlic and cook, stirring frequently for a couple minutes until the garlic is very lightly browned and smells awesome.

Make sure not to burn the garlic - you'll need to start over if you do that. The flavor will be just awful!

Once the garlic is cooked, dump in the nutritonal yeast, onion powder, red pepper, pepper and Italian seasoning. Stir this around until it is nice and fragrant.

I like to drain the pasta very well and then pour the sauce over and mix. Very easy!

It's very good with fresh basil mixed in, too. :)