Givin' Alfredo alla Scrofa a run for his pastaAlrighty! Time to get the ball rolling again on Vegan Cook-a-Long. For those of you longing for a really delicious Alfredo sauce that is the closest thing you'll get in flavour and taste to the milk-based pasta sauce, your search is at an end. And even if you weren't looking for such a recipe, try it anyway. Thanks to the culinary bravada of Lachesis of the PPK Forums, she posted this fantabulous recipe for vegan Alfredo. Below is my version with a few tweaks. I really recommend adding the nutritional yeast, even if you're NY hater (are there really any of you out there?). Once you taste the sauce without it, you'll know NY adds that little somethin' that makes the sauce outstanding. I am uber confident it'll fool almost anyone into thinking it's not vegan.
Vegan Alfredo Sauce
1/2c Earth Balance
2 cups unsweetened soymilk, with 3 tbsp set aside for the arrowroot powder
1 package Mori-Nu extra firm silken tofu
1-2 tsp apple cider vinegar (because I never have wine in the house...)
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
1/2 cup Red Star nutritional yeast
2 tbsp arrowroot or cornstarch powder, dissolved in the 3 tbsp reserved soy milk
Combine all of the ingredients, except for the dissolved arrowroot powder, in a blender and mix on high until throughly combined. Transfer to a saucepan and bring to a low boil over medium heat. Whisk in arrowroot mixture and reduce heat to medium-low, whisking constantly to ensure no lumps form. Serve warm.
Note: If you have any leftover sauce, you may need to thin it with a little soy milk when reheating it.