A deliciously creamy and vegan twist on the classic Alfredo sauce, made with tofu and nutritional yeast for a rich and satisfying flavor.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Combine tofu, nutritional yeast, garlic, onion powder, olive oil, salt, and pepper in a blender and blend until smooth.
Blend the sauce until completely smooth for a creamy texture.
Heat the blended sauce in a saucepan over medium heat, stirring occasionally until warmed through.
Stir constantly to prevent the sauce from sticking to the pan.
Toss the cooked pasta with the warmed sauce until evenly coated.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta warm, garnished with fresh parsley or additional nutritional yeast.
Serve immediately for the best flavor and texture.
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