Vegan Alfredo Sauce

1/4 cup margarine
2 cups plain soymilk
1 pkg extra firm silken tofu (Mori-Nu)
2 tbsp white wine
2 tbsp onion powder
2 tsp garlic powder
1/4 cup nutritional yeast
1 tbsp light miso paste (provides the "aged" flavor of parmesan)
2 tsp sea salt
1 tsp pepper
pinch nutmeg
2 1/2 tbsp arrowroot powder dissolved in 2 tbsp cold soymilk

Combine everything but the arrowroot in a blender and wiz until completely smooth, add in arrowroot slurry and wiz just to combine. Pour into a saucepan and heat over low, stirring occasionally, while you cook the pasta. If it hasn't come to a slow bubble and thickened by they time the pasta is almost done cooking, crank up the heat just until bubbles come up and it thickens a bit. Serve over your favorite noodles.

Number of Servings: 6

Recipe submitted by SparkPeople user LILYGIRL83.