Ever tried to make real fettuccini alfredo from scratch? Complicated and expensive. Try this tofu-based sauce and see if it doesn’t taste just as yummy, with none of the fuss.

1 box (about 300g) of silken tofu
1/3 cup nutritional yeast flakes
1/3 cup vegan parmesan substitute (optional)
3-6 cloves fresh garlic, minced
1/2 to 1 cup unflavoured soy milk
sea salt, to taste
2 tbsp fresh basil, chopped fine

Cooked fettuccini noodles (whole wheat, if you can find ’em!)

In your food processor, place all ingredients but the soy milk and chopped basil. Begin blending on low speed, and add the soy milk a little at a time, to achieve the desired consistency (which would be a slightly thin “cheese” sauce).

When it seems just right, transfer the sauce to a pot and begin heating on medium-low, until just before it boils. Pour over the cooked fettuccini noodles, and sprinkle with the chopped basil.

Serves 4