I made this alfredo sauce with the Earth Balance whipped butter, and some tomato sauce I made. ‘Twas delish!
Next week I will finish one last winter recipe and then move on to the spring recipe!
I found a recipe that is really similar to mine:
But instead of garlic, I used Chinese mahogany. I also used a little dried basil, tomato sauce, and olive oil. I didn’t use any nut milk, but it sounds like a good idea. I also added a little vinegar, I think her Dijon mustard is a better choice.