Easy Fettuccine Alfredo

When I first came across vegan fettuccine alfredo recipes, I was skeptical of the fact that they were all made out of pureed tofu, but I tried this tofu concoction and was amazed by how creamy and non-vegan it seemed. This recipe is based on one I found in a cook book called Vegan Comfort Food by Alicia E. Simpson, which I highly recommend. I've tweaked it slightly.

What:
- 2 tsp. garlic powder
- 1 tsp. salt
- 1 1/2 tsp. onion powder
- 1/3 cup nutrional yeast
- 1/3 cup oil
- 12 oz. silken tofu
- 1 lb. fettuccine, cooked and drained
- pepper to taste

How: In a blender, combine garlic powder, salt, onion powder, yeast, and oil. Blend until it is a grainy paste. Add tofu and blend until creamy. Scrape down sides and blend again. Transfer mixture from blender to a sauce pan on medium heat. Stir continually over heat for 5-7 minutes. The sauce should thicken slightly. Serve on warm noodles.