Post Punk Kitchen Forum

http://www.foodnetwork.com/recipes/food ... index.html

hi y'all. saw this and the recipe doesn't seem too tricky to veganize.

in regards to the 1-1/4 cup heavy cream, i'm wondering if i could sub silken tofu if i whip it up with my immersion blender or food processor. i have the mori-nu brand in soft, firm, and extra firm, so which would be most appropriate?
OR would soy creamer be better? or something else entirely? (i'm allergic to all nuts so i cannot do any kind of cashew creme type sauce)

i figured i'd just use nooch instead of the 1/4 cup of parm, and some fun chunky pasta shape for the tortelinni....

Isa is already on top of this: http://www.theppk.com/2012/10/roasted-b ... t-alfredo/ and it is GOOOOOD. I know it's cashews, but I think you could sub soaked sunflower seeds very successfully in this. If you're not ok with sunflower seeds, I think you could just sub soy milk for the heavy cream. It won't be as rich, but should work pretty well. But I'd also try using the miso and nooch combo from Isa's recipe for a little more of a parm taste.

I find soy creamers tend to be too sweet to use in savory dishes. If you have one that you don't find too sweet it would probably work. Can you eat coconuts? I know coconut milk has a strong flavor, but it certainly is rich and creamy, and I don't think it would be a negative flavor addition. IJDI's sun seed idea is good too.

Your tofu idea should work. In Nonna's Italian Kitchen, Brianna Clark Grogan recommends equal parts unsweetened soy milk and silken tofu blended together as a cream replacement and Brianna has never steered me wrong.

thanks for the tip about the sunflower seeds...... i'm thinking it might be time to invest in some sunflower seed butter or soy nut butter..... just so i can skip the soaking step/pulverizing step and just stir in a reasonable amount of the butter...... perhaps half of what the raw amount would be????

also, if i do use silken tofu + soymilk blended, which type of silken do i use, soft, firm, extra firm?