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The variations of veggies you can add to an alfredo sauce are virtually endless. My favorites are artichoke hearts, sun dried tomatoes, broccoli, mushrooms, onions... just to name a few. This is pasta sauce heaven!
1/2 c Earth Balance
2 c plain soy milk of thin cashew cream
1 12oz package Silken Tofu
2 tbsp garlic powder
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp black pepper
1 tbsp nutritional yeast (fine ground works best)
2 tbsp corn starch
pinch nutmeg
I start by blending all of the ingredients and then heating them in a sauce pan continually stirring. If the mixture is slightly too thick consider adding up to 1/4 cup vegetable broth or soy milk.
(This sauce image was not taken by me so I had to borrow from another creative veggie. Mine was scarfed up too quickly to grab a good photo. I promise I'll snap a pic the next time I whip up a batch.)
I start by blending all of the ingredients and then heating them in a sauce pan continually stirring. If the mixture is slightly too thick consider adding up to 1/4 cup vegetable broth or soy milk.
(This sauce image was not taken by me so I had to borrow from another creative veggie. Mine was scarfed up too quickly to grab a good photo. I promise I'll snap a pic the next time I whip up a batch.)
