Here’s an alfredo recipe where the white sauce is made with tofu. Interesting.
In a food processor, combine tofu, plant milk, lemon juice, nutritional yeast, parsley, salt/pepper, nutmeg, and garlic powder. Blend until smooth.
Cook pasta according to directions on package.
In a large non stick pan, sauté garlic and onion on medium/high heat, until onions just become translucent. Then add the sliced mushrooms and cook until they start to release water. Then add spinach, and fresh basil. Cook until spinach has become wilted.
Add the “cheese” mixture to the vegetables and combine. Keep warm on low heat and cover for 10 minutes to let flavours marinate. Then mix in your pasta.
Serve with extra black pepper and fresh basil!