First attempt at "Alfredo"

This was the recipe we had. It's from The Candle Cafe Cookbook by Joy Pierson and Bart Potenza with Barbara Scott-Goodman

1 lb Silken Tofu
1 Head of Garlic, peeled
1/4 sup Sesame Tahini
1/4 cup Shoyu or Tamari Soy Sauce
pinch of salt
1 cup water

Blend all ingredients together until smooth. Transfer to a sauce pan and cook for 1 hour over med-low heat stirring occasionally.


This tasted like liquid garlic. It was not tasty to us at all. I had to thin it down with soy milk because it was REALLY thick. I don't know if I will try to alter it or just try a different one.