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INGREDIENTS:
- 1 pkg. lowfat silken tofu
- 3T vegan butter-flavored powder
- 1/4C soy parmesan
- 2T nutritional yeast
- veggie broth
- salt and pepper to taste
- cooked rotini, or your favorite
Directions:
Blend all sauce ingredients, adding enough broth to make a smooth and creamy consistency and heat gently. Serve over pasta one scant quarter-cup per person.
Variations:
Spinach Alfredo - add one 10 oz. package of frozen chopped spinach, thawed and drained, after blending. (Adding it before blending makes it rather gooey, like green slime. It still tastes good if you can get past the color.)
Tomato Alfredo - substitute low-sodium V8 for broth, add tomato paste to taste.
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