



Um, wow guys. Seriously. See that not-so-good picture up there? That’s because I was like, “yeah whatever who needs a pic OM NOM NOM”

I devoured a plate, and then another . . . and then I had to get more! It’s pretty amazing stuff! This is the ‘you-won’t-believe-it’s-vegan’ dish to fool your omni friends. Or, if *you’re* the omni, this is an awesome way to get your rich creamy alfredo deliciousness, without the killer dose of cholesterol and saturated fats. Everyone wins – especially your taste buds!



Ingredients

1 lb pasta of your choice

small head of garlic, maybe 4-6 cloves

small-medium white onion

1 tablespoon cooking oil

1 tablespoon cooking wine (I used dry vermouth)

1/2 cup Earthbalance™

2 cups alternative milk

1 tablespoon lemon juice

1 tablespoon cooking wine (I used dry vermouth)

1 heaping tablespoon nutritional yeast

1 teaspoon sea salt

1/2 teaspoon black pepper, plus more to your taste level

1/4 teaspoon nutmeg

1 12-ounce pack firm Silken tofu

5-6 tablespoons corn starch

1 cup frozen peas



Instructions

Preheat oven to 450. Wrap the garlic cloves in tin foil and place them on the center oven rack to roast. They’ll need about half an hour or so – set a timer or remember to keep an eye on them! You should smell ‘em when they’re ready, mmmm.

While the garlic is roasting, dice your onion. Place a pan over medium heat and add the oil. Sauté the onion until glassy, then reduce the heat to low and add 1 tbsp of the wine. Continue to cook until the wine reduces and the onion has browned (NOT burnt! be careful!)

While garlic is roasting and onions are going, put all the other ingredients (minus the corn starch and peas) into a food processor or blender. When the garlic is done, remove it from the oven and unwrap. You’ll need to let it cool a bit or you’ll burn your finger tips. Carefully squeeze the mushy roasted clove goo into the mix. Add the onions. BLEND!

Put on a pot to prepare the pasta. I’m sure you don’t need instructions for this part.

Put on a small saucepan over medium-low heat. Transfer the sauce from the mixer to the pan and allow it to warm. Spoon the cornstarch into a small bowl and then add enough of the sauce mix to create a thick paste. Slowly stir this into the sauce to thicken it up. Allow it to continue heating, stirring frequently to avoid bottom burn.

When the pasta is done and drained return it to the cooking pot. Pour in the peas and the sauce, mix well, and serve! Eat until you’re blue in the face!

