So, I am a big pasta dish fan, particularly of Alfredo dishes. And last night, for the first time, I tried the Alfredo sauce from The Ultimate Uncheese Cookbook. This is hands down, by far, the BEST Alfredo recipe I've ever had (including from my pre-vegan days). This corrects the problem I've had with most Alfredo recipe where the nutritional yeast is a little too present, all of the "cheesy" flavor depending on it (and sometimes mustard). The Uncheese version, instead, relies on unique flavor combinations that produce a "cheesy" flavor, without any single element standing out.
However, it's not a fast fix recipe (unless you have blanched almonds on hand), so although not the gourmet phenomenon of the Uncheese variation, I give you my Lazy Pasta Tofreda! The lovely thing about this recipe is that the sauce takes less time to prepare than the noodles take to boil. It tastes great too (but you can taste the nutritional yeast in mine, so beware).
1 block soft tofu (drained)
3/4 C rice milk
1/4 C nutritional yeast
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. garlic powder
1 tsp. mustard powder
Blend tofu and rice milk until smooth. Heat on stove over medium, stirring often. Add other ingredients, stir, heat until heated through. Serve on top of pasta, salt and pepper to taste, add some vegan parmesan.
For extra fun, add in a can of sliced beets (drained). It turns the sauce a fun pink color!
Here's a picture from where I originally posted it on Path of the Vegan.