1 (12 ounce) package lowfat silken tofu
3 tablespoons vegan butter-flavored powder
1/4 cup vegan parmesan
2 tablespoons nutritional yeast
veggie broth, as needed
salt and pepper, to taste
1 cup cooked pasta, divided, to serve
1. Blend all sauce ingredients, adding enough broth to make a smooth and creamy consistency.
2. Heat gently. Serve over pasta.
Variations:
Spinach Alfredo-Add one 10 ounce package frozen chopped spinach, thawed and drained, after blending. Adding it before blending makes it look rather disgusting, like green slime. It still tastes good if you can get past the color.
Tomato Alfredo-Substitute low-sodium vegatable juice blend for broth, and add tomato paste to taste. My vitamin-hating, junk-food-loving son pronounced this a keeper.