1 (16 ounce) package firm tofu, drained
1 1/2 cups plain, unsweetened non-dairy milk (soy or cashew are best)
1/3 cup vegan margarine
1/3 cup vegan mozzarella, grated (I like Teese or Daiya)
1-2 tablespoons white wine (optional)
2 tablespoons onion powder
2 cloves fresh garlic
2 tablespoons nutritional yeast
1-2 teaspoons garlic powder
small bunch of fresh parsley (about 1 tablespoonful)
a few rasps of fresh nutmeg
salt and pepper to taste
1. In a food processor, combine tofu and garlic cloves; puree until smooth. Slowly pour in the non-dairy milk and continue pureeing until everything is nicely blended and smooth.
2. Add in the fresh parsley and puree until there's a good amount of green speckles throughout the mix. Pour into a heavy saucepan over low - medium low heat and add the remaining ingredients, mixing thoroughly.
3. Heat until vegan cheez begins to melt and thicken the sauce, stirring often. Allow mixture to come to a slight simmer, then turn the heat all the way down. Don't let it boil over. If you're using the sauce immediately, go ahead and turn it off. Taste for salt, adjust according to your preferences and pour over your favorite pasta, mock meats and veggies.
There should be no need for thickeners. If you are having trouble with your sauce thickening, try adding a couple tablespoons of arrowroot powder. Conversely, if you are having issues with thickness, add a few tablespoons of non-dairy milk to thin out your mixture.
Source of recipe: More kitchen experimentation inspired by lack of ingredients (necessity is the mother of invention) and hunger.