Enough for 16 ozs uncooked pasta - Serves 4
2 cups unsweetened soy milk
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. dry mustard powder
pinch of cayenne pepper
pinch of nutmeg
1 box soft silken tofu
freshly ground black pepper to taste
(1/2 cup Vegan “Parmesan” cheese*)
Mix all ingredients except tofu and parmesan. Place soy milk mixture in a blender and add the tofu, broken into small chunks. Blend until a smooth sauce is formed, 1-2 minutes depending on your blender. Place the sauce in a saucepan and cook over low heat, stirring frequently, until heated through. Add black pepper. Remove from heat and taste, adjusting seasoning as needed. If using parmesan cheese, add to sauce. Serve over pasta.
*Vegan parmesan cheese adds a nice flavor, but the texture is rather gritty.
This sauce is also rather good for making a white lasagna.