Linguine with Cream Sauce
Our son asked for this the other day, and we had some soft tofu leftover, so Liz knocked the sauce out quickly.
Puree 8oz soft tofu (in the tub, not the aseptic box), 1/3 cup vegan cream cheese, 1/4 cup vegan sour cream and 1/4 cup Daiya Mozzarella until creamy. Fold in a 1/4 cup nutritional yeast, 2 tbs. chopped parsley, a little fresh nutmeg and salt & pepper to taste. Add the sauce to a large saute pan and bring to a simmer. Cook the pasta according to instructions, drain (save a little pasta water to thin the sauce if it starts to thicken) and add the pasta to the sauce to coat well.
The asparagus and cauliflower were tossed with olive oil, salt and pepper and roasted at 450°F for 20 minutes while the sauce was put together.