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....