November 11, 2010
A couple of weeks ago I made the decision to switch to a vegan diet. I told my daughter that I won’t force it on her (because it won’t stick if I do), but that she is old enough to know what really goes on behind what ends up on her plate. In order for her to make an informed decision, I did have her watch a couple of documentaries and videos. The end result is she did make the decision to modify her diet, but not to go all the way vegan. We didn’t eat that much meat before, so removing that from our diet hasn’t been that big of a deal. But I do still buy her milk, cheese, eggs, and lunch meat for school.
There are a few things that she loves, that I am trying to figure out how to modify – one of them being alfredo sauce. Now I wasn’t all that optimistic about the prospects of finding a vegan alfredo sauce, but I poked around the internet for a while, and found one that got good reviews. Well I whipped up a batch myself, tested it on my daughter, and it was a hit! Thank God! ‘Cause even I was gonna miss having that creamy goodness in my life.
Vegan Alfredo Sauce
1/2 cup Earth Balance “butter” (or a little more is fine, to taste)
2 cups unsweetened soymilk
1 package extra-firm tofu
1-2 tbsp white cooking wine
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
3-4 tbsp arrowroot or cornstarch (more or less, as needed)
- Combine all of the ingredients, except the arrowroot powder, into a food processor/blender and mix until creamy and smooth.
- Put the mixture into a pot on medium-low heat, stirring often.
- When the sauce is hot, whisk in the arrowroot/cornstarch. Mix it in a tbsp at a time. You can turn up the heat a little, but don’t let it boil. When it thickens and just starts to bubble it is done.
- Serve and enjoy!