Vegan Fettuccine Alfredo



8 ounces Fettucine noodles, cooked
12 ounces silken tofu
1 cup plant-based milk
¼ tsp nutmeg
⅛ tsp garlic powder
⅛ tsp onion powder
½ cup nutritional yeast
1 teaspoon cornstarch
Salt and Pepper to taste


Blend tofu with non-dairy milk, nutmeg, garlic, onion powder and cornstarch until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast. Cook over medium heat and allow to thicken. Taste, adding salt and black pepper to taste. Toss with cooked fettucine pasta. Top with vegan bacon bits. Serve immediately.


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