1 package lite silken tofu
1/4 cup vegan parmesan
3 tablespoons vegan margarine (I used Smart Balance Light)
2 tablespoons nutritional yeast
Put all ingredients in a pot and blend with hand blender (or put in food processor/regular blender and then transfer to pot) until it is creamy and blended evenly with no chunks.
Turn burner on medium heat and stir a bit until hot.
Serve immediately over eggless fettuccini.
This "alfredo" sauce has a very creamy texture. If you have leftovers, stir and heat and add a bit of non-dairy milk of your choice to thin out the mixture a bit if desired.