Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Anne Pinkowski
apinkowski@yahoo.comFettuccini Alfredo SauceIngredients (use vegan versions): 1/2 package soft tofu
2 cups soy milk
2 cloves garlic
2 tblsp. olive oil
1 large onion (chopped)
2 stalks celery (chopped)
Wondra (or flour) for thickening
Salt and pepper to taste
Directions:Mince garlic or use a teaspoon of garlic pureé, onion and celery and add to large frying pan with oil and sauté until done. Remove from heat and add 4 tblsp. flour or Wondra to mixture. Stir to create a paste with veggies.
Blend soy milk and tofu until creamy in blender and add the onion/celery mixture to blender and blender until smooth. Return to heat and stir on stove until thickened.
Add more flour if a thicker consistency is desired. Pour over pasta, steamed veggies, or baked potato and serve.
Serves: 6
Preparation time: 20 minutes
This is an exceptionally good recipe and my diary allergic 5 yr old loves it!
Archived comment by: julia
This is an exceptionally good recipe and my diary allergic 5 yr old loves it!
Archived comment by: julia
this is super good. i also added some soymage parmesen and it came out really great
Archived comment by: veganxpower
I must admit I was very skeptical when attempting this recipe but was pleasantly surprised! I would suggest a little more garlic and less flour; the mixture tends to become doughy once it cools on the pasta.
Archived comment by: valerie747
