Easy Creamy Vegan Alfredo

Make the Alfredo sauce by blending tofu, water, salt, vegetarian chicken seasoning, garlic powder, onion powder, and cornstarch in blender. Blend on high until smooth (about 30 seconds for silken tofu and at least 1 minute for water-packed tofu).

Dice vegetables. In a deep pan, stir-fry onion, carrots, and other long-cooking vegetables in small amount of water on medium-high until cooked but not mushy.

Pour Alfredo sauce into pan with cooked vegetables. Use 1½ cup water to clean out blender and then add it to mixture.

Add any quick cooking vegetables or protein (i.e. mushrooms, spinach, parsley, tofu) if using. Allow to come to low boil, stirring occasionally, until cornstarch is thickened. If thicker sauce is preferred, dissolve more cornstarch in ¼ cup cold water and add to mixture.

Ladle over cooked pasta or mix pasta into mixture and serve while hot. Also try it with linguine or over rice!