Hurry Up Alfredo

In my dairy eating days, I lived for anything made with cheese. One of my loves was pasta with alfredo sauce. I made it once or twice from scratch, but usually I just warmed it up from a jar. I'm all about quick and easy. So when I tried to find a vegan alfredo sauce and found one as simple as this I couldn't wait to try it. And when I realized that I already had all the ingredients on hand, I went home from work and made it right away. The recipe comes from Lauren Ulm's cookbook, Vegan Yum Yum. It was slightly adapted by www.epicureanvegan.com, and that is the version I used. So Yummy!

Ingredients:
3-4 c small pasta (I used whole grain bow tie)

Sauce:
1 c soy milk
1/3 c raw, unsalted cashews
1/4 c nutritional yeast (this is NOT the same as yeast you use for making bread- it is a yellowish type of yeast with a cheesy flavor. you can find it at whole foods or other health food stores. trust me, you'll love it!)
3 tbs tamari or soy sauce (I used Braggs Liquid Aminos and I only used 2 tbs)
2tbs Earth Balance or Smart Balance margarine (I used Earth Balance)
1 tbs tahini
1 tbs lemon juice
2 tbs dijon mustard
1/2 tsp paprika
pinch of nutmeg
pinch of salt
black pepper to taste
2-4 garlic cloves
(recipe change from epicurean vegan- 1/2 Tofutti Sour Cream)

Directions
Cook pasta according to instructions on box. Meanwhile to make the sauce, combine all ingredients except sour cream in a food processor or blender until smooth. Heat over stovetop and add sour cream. Stir until completely blended in. Serve over pasta.  I made this last night and had the leftovers tonight. For the leftovers I sauteed some spinach with earth balance and garlic and mixed that in to the pasta.  I enjoyed it this way even more!