Rich Creamy Vegan Alfredo Sauce

by Jane Stanchich
Do you ever crave a creamy white pasta sauce Alfredo-style? Do you ever not? Cook this delicious, smooth vegan version, which is superb served over warm pasta, or as a topping for whole grain or vegetables. It is sure to be a family favorite! Serve Vegan Alfredo warm on warm pasta, garnished with a few shakes of vegan “Parmesan” and fresh parsley.

• 2 teaspoons olive oil
• 2 cups yellow or white onions, diced
• 3 cups white cauliflower, large dice
• ½ pound fresh firm tofu, cubed
• 2 cups water or pasta cook water (water should only be half-way up the vegetables)
• ½ cup tahini, raw or toasted
• 2 cloves garlic, minced, or 1 teaspoon garlic powder, to taste
• 2 Tablespoons Miso Master Mellow White or Miso Master Chickpea Miso, to taste
• Sprinkle of vegan "Parmesan cheese" as garnish
• 2 Tablespoons fresh parsley, rinsed and minced as garnish

1. Place oil in medium warm skillet, sauté onions for three minutes; add cauliflower and sauté for two minutes. Add tofu. Stir well. Pour in water to the pot halfway up the vegetable-tofu level and bring to low boil. Cover and cook on medium heat for ten minutes or until the vegetables are very tender.
2. Open pot and turn off heat. Using a hand-immersion blender*, puree the vegetables and tofu until creamy. Add the tahini, garlic, and miso into the pot and blend well. Simmer 3 minutes on low heat. Taste and adjust miso and garlic flavorings, as needed. Blend well.
3. Prepare pasta of your choice al dente. Do not overcook! Drain, reserving 2 cups pasta water. Rinse pasta briefly in cool water, drain, then keep warm. Lately, we love quinoa-brown rice-corn non-gluten linguine.

NOTE:

* If you do not have an immersion blender, you may use any blender or processor. You can also use a simple “potato masher” tool and enjoy a chunkier version.