Because it’s nice to have options other than red sauce, I’ve included this recipe we’ve been perfecting. It is creamy, rich and delicious!
Creamy Alfredo Sauce
Serves 3 to 4
16 ounces whole grain linguine, cooked
1 package Silken Lite firm tofu
2 cups unsweetened soymilk
¼ cup nutritional yeast flakes
¼ cup raw cashews
1 tablespoon onion powder
½ teaspoon garlic powder
¾ teaspoon sea salt
½ teaspoon white pepper
1 white onion, diced
¼ cup water
¼ cup white cooking wine
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
¼ cup whole-wheat flour
Blend ingredients from tofu to pepper until smooth.
Sauté onion with herbs and water in saucepan over medium heat until translucent and all liquid has evaporated. Be careful not to brown the onion during this step.
Pour in the wine, swirling it around in the pan to absorb the heat until it begins to sizzle.
Add the blended ingredients to the wine and onions, continuously whisking the sauce.
When a gentle bubbling starts, gradually add the flour and continue to whisk until the sauce has thickened.
Remove from heat. The sauce will be frothy at this point.
Continue whisking for 1 minute, or until the sauce has settled and is smooth and thick.
Ladle over pasta.
Add artichoke hearts and mushrooms to sauce.
Add diced peppers to add some nice color.