Here is yet another adventure into ‘soy-land’. I figure, the mac and cheese came out well, so why not try alfredo sauce? Hubs found this recipe on Vegan Dad – which is a really fabulous blog, by the way. This recipe was easy to follow (my modifications are in italics) and turned out quite well. We’ll be making this again.
1/2C Margarine (I only used 1/4C)
2 1/2C plain soymilk
2 Cloves garlic, crushed
1 pkg. Extra firm silken tofu (did not use)
2T. White wine
2T. Onion powder
2t. Garlic powder
2t. Sea salt
1t. Pepper (I used 2t.)
1/4t. Nutmeg (did not use)
2T. Arrowroot powder (I used cornstarch instead)
Melt margarine in a deep skillet. Add garlic and saute 2 minutes. Add the rest of the ingredients, except cornstarch. (If using tofu, blend it with the milk in a blender before adding to the pan).
Heat over med-lo heat until just about bubbling.
Remove a few T. of the sauce and mix with cornstarch, then add back to the saucepan. Heat, but don’t boil. Whisk smooth.
Serve over pasta with grilled chicken and steamed broccoli. Top with dairy-free Parmesan cheese, if desired.