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The original inspiration for this recipe came from the PETA Vegetarian Starter Kit.The kit came with several recipes including a tofu and corn based fettuccine alfredo recipe with no dairy. I added new spices and flavors to kick it up a notch and adjust the consistency. Frequently I'll use fresh onion or garlic instead of the dried spices to give it some zip. This alfredo sauce is awesome!

Ingredients:

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1 can unsweetened corn
1/2 cup soy milk (preferable unsweetened)
12 oz Mori Nu Silken Organic Tofu (1 box)
2 tbsp Tahini
1 tbsp Onion Powder
1 tsp Garlic Powder
1 tsp Bragg's Amino Acids or soy sauce
1/2 cup Earth Balance Non-Hydrogenated margarine
1 tsp Nutritional Yeast (not baker's yeast)
1 tsp salt
1 lb. fettuccine (or other pasta type)
1/2 tsp ground pepper

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Add all ingredients except the pasta to a blender and liquefy. The sauce can be warmed upon the stovetop if desired. Prepare the pasta per package directions. Pour the sauce over the finished pasta and enjoy!