Soy Forever Fetticini Alfredo

Bring a large pot of salted water to a boil, then add the fettuccine and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.

While the pasta cooks, crumble the silken tofu into a blender or food processor.

Add the sour cream, cream cheese, vegan parmesan, garlic powder, salt, and pepper to the blender with the tofu.

Add 1/2 cup soymilk and blend until the mixture is smooth and creamy, about 1-2 minutes. Add more soymilk if the sauce is too thick.

Heat the soymarg in a large skillet over medium heat, then pour in the blended sauce and stir constantly to warm through, about 2-3 minutes.

Add the drained fettuccine to the skillet and toss gently to coat, adding reserved pasta water a little at a time to reach desired consistency.

Taste and adjust seasoning with additional salt, pepper, or vegan parmesan as needed. Serve immediately in warmed bowls.