Tofu Alfredo Sauce

Here is a recipe for the tofu alfredo sauce I mentioned in another post. A lot of people wonder why the tofu subsitution for cream, and I will tell you why I choose tofu over cream. Dairy products such as milk, cheese, butter, and cream are full of saturated fats your body can do without. Saturated fats are a leading causes of heart attacks as well as some cancers. In addition, in today's world, there are so much abuse of hormones and steroids used, that I find it best to just stay away. So, with this tofu alfredo sauce, you can get the rich taste of alfredo sauce you crave. Not only is it delicious, but it is 100% dairy free. I even used vegan parmasan cheese I found at Good Earth to sub for the dairy parmasan cheese.

1 (12 ounce) package of silken soft tofu
1 tsp. garlic, minced
1/2 c. vegan parmasan cheese crumbles
1 1/2 tsp. fresh or dried basil
1 tsp. dried or fresh parsley
1/4 tsp. black pepper
1 tsp. onion powder
1/4 c. plain organic soymilk
1/2 tsp. salt

Directions:
combine all ingrediants in a blender and blend until soft and creamy.
Transfer to pot on stove and heat. Add the salt and more pepper to your liking. Stir and then serve over noodles of your choice.
Tip: This alredo sauce is initially creamy, but tends to get clumpy once you stop stirring. I suggest you don't use this as leftoever the next day. It has it's best consistancy and texture immediately upon making.