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Fettucini No-fredo

What you need: 

1 box (about 300 grams) soft tofu
1/4 to 1 cup unflavoured soy milk
3 or more cloves fresh garlic, minced
2 tablespoon nutritional yeast flakes (not brewers yeast)
2 tablespoon Almosen sprinkle (optional -- see recipe below)
2 teaspoon sea salt (optional)
1/4 cup fresh basil, chopped fine

What you do: 

Cooked fettucini pasta
If using chinese (water packed) tofu, drain it first, then crumble into your blender or food processor. Add the garlic, the nutritional yeast, and almosen sprinkle if desired (see below) and begin blending on low speed. As it is mixing, slowly begin adding the soy milk, 1/4 cup at a time, until it is an alfredo-sauce consistancy, very smooth and semi-thick. Scrape down the sides a couple of times during blending, to make sure its completely smooth.
Transfer to a saucepan and heat gently over low heat until nice and hot,stirring frequently.
Arrange the cooked fettucini on a big plate, and pour the sauce over it. Sprinkle with the chopped basil, and serve!
This recipe is sooo easy, my dairy eating friends are making it simply because real alfredo sauce is complex and expensive to make from scratch, and this tastes almost identical.
*To make Almosen Sprinkle (a parmasen cheese substitute), grind 1/2 cup blanched almonds to a fine powder in your coffer grinder or Vitamix, and combine in a plastic or glass container (with a tight fitting lid) with 1/2 cup engevita yeast, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp salt. Put lid on and shake vigorously until well combined. Keeps in your fridge for up to a month or more. Use it wherever you'd use paramsen or romano cheese.

Preparation Time: 
1/2 hour
Cooking Time: 


forgot to add that I also did use the two tablespoons of nutritional yeast! Excellent!


This is delicious! OMG, I used Mori-Nu Silken firm tofu, with about 1 1/2 teaspoons of minced jarred garlic, a dash of dry basil, some pepper, a teaspoon of salt, and 1/2 cup of rice milk and it is a dead ringer for alfredo! Will DEFINITELY use this all the time, THANKS!

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