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Flawless Alfredo

What you need: 

12-oz soft silken tofu (such as Mori-nu)
1/3 cup plain soy milk
1/3 cup pine nuts or cashews
1/2 - 1 tablespoon olive oil
3 tablespoons melted vegan margarine
2-3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
3/4 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup sliced fresh portabella mushrooms, optional

What you do: 

In a food processor, grind the nuts to a paste, drizzling in the olive oil as needed, until it's as smooth as humanly (or mechanically) possible (don't fret if it's a little grainy).
Crumble in the tofu and blend until smooth. Pour in the soy milk & blend until creamy. Add the garlic, salt, lemon juice, nutmeg & black pepper and puree until well-blended.
If you decide to use mushrooms, sauté them in a little olive oil until tender, about 3 minutes, then transfer them to the food processor. Pulse a few times, just enough to chop the mushrooms and blend them into sauce so that all is evenly incorporated.
Pour the alfredo into a saucepan and cook over medium heat, stirring frequently, until just hot; or you can store it in the fridge in a sealed container until ready to use (use within 2 days of preparation).

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SO HOW'D IT GO?

this was delicious. i did not use the EB or olive oil due to restricting free oils, and it was still wonderful. It's actually really close in taste to that non-vegan stuff in a jar. i will make this again and again.

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OMG!!! This is soo good. I was worried at first that it was going to be tofu-y from one of the other reviews. Totally not the case. One you get all the ingredients in there is tastes wonderful. I made it plain, with mushrooms, and with some drained frozen spinach, Sooo good!

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I loved this recipe. i've been trying to find a recipe that didn't require nutritional yeast and/or the cheese substitutes becasue i'm not very fond of them. this was great though. thanks for posting.

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this was okay it tasted very tofu-ey but was a decent sauce for an alfredo craving.

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This was fantastic. Ive been looking all over the place fora decent alfredo recipe that doesn't call for nutritional yeast (yuck), and that isn't tasteless and tofu-y, and here it is! Thank you for sharing this! I actually used walnuts insted of pine nuts or cashews, cuz it was all I had around. And it sill was  great. So walnuts work too, I guess.

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I skipped a step.. be sure & add the margarine along with the soy milk.

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