, , , ,

I was really curious about this dish, but was overall very pleased!

 Vegan Alfredo


  • 1 lb pasta (we like angel hair)
  • small head of garlic, maybe 4-6 cloves
  • small-medium white onion
  • 1 tablespoon cooking oil
  • 1 tablespoon cooking wine
  • 1/2 cup Earthbalance™
  • 2 cups alternative milk
  • 1 tablespoon lemon juice
  • 1 tablespoon cooking wine
  • 1 heaping tablespoon nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, plus more to your taste level
  • 1/4 teaspoon nutmeg
  • 1 12-ounce pack firm tofu
  • 5-6 tablespoons corn starch


  1. Preheat oven to 450. Wrap the garlic cloves in tin foil and place them on the center oven rack to roast. They’ll need about half an hour or so – set a timer or keep your nose open, you’ll smell them for sure!
  2. While the garlic is roasting, dice your onion.
  3. Sauté the onion over medium heat in oil until glassy, then reduce the heat to low and add 1 tbsp of the wine.
  4. Continue to cook until the wine reduces and the onion has browned.
  5. While garlic is roasting and onions are going, put all the other ingredients (minus the corn starch) into a food processor or blender.
  6. When the garlic is done, remove it from the oven and unwrap after letting it cool a bit. Carefully squeeze the mushy roasted clove goo into the mix. Add the onions. BLEND!
  7. Put on a pot and prepare the pasta to al dente.
  8. Transfer the sauce from the mixer to the a small pan and warm.
  9. Spoon the cornstarch into a small bowl and then add enough of the sauce mix to create a thick paste. Slowly stir this into the sauce to thicken it up.
  10. Allow it to continue heating, stirring frequently to avoid burning on the bottom.
  11. When the pasta is done and drained return it to the cooking pot. Pour in the sauce, mix well, and serve!