Vegan Alfredo

1 lb. cooked Tinkyada (gluten free) pasta

1/2 C. Earth Balance (vegan) butter

1 8 oz. package Tofuitti Cream Cheese

1 C Original CF Creamer (I prefer the SO delicious Coconut Milk Creamer)

2 Squares Tofuitti Mozzarella Cheese, torn up to help it melt

up to 1 Tbsp. Garlic Powder (to taste)

1/4 tsp. pepper

1. In a medium saucepan, melt butter.

2. Once butter is almost melted, add the cream cheese.

3. Once the butter and cream cheese are mixed well together, add the creamer, mozzarella cheese, garlic powder, and pepper. Stir until well mixed and melted.

4. Once it's mixed well and saucelike, take it off the burner and set aside so it can thicken up, about 10 minutes. Stir every few moments.

5. Serve over you favorite Tinkyada pasta.

I didn't think alfredo sauce was anything we would ever get to eat again after going on the gfcf (gluten free casein free) diet, but this recipe didn't disappoint. I've been looking a long time for a heavy cream replacement and I finally found it-casein free creamer! The coconut milk creamer is my favorite so far. I'll be coming up with many more recipes using this as a replacement for heavy cream and half-and-half, and I'll probably even change some of my old recipes because I love it so much! You can see how much Lance enjoyed it-I couldn't believe it when I glanced over and that's what he looked like!