Here's a great vegan version of a thick alfredo style sauce that tastes as close to the real thing as you can get.
2 cups baby portobello mushroom (quartered)
1 cup unsweetened soymilk
1/2 cup cashews
1/2 block firm or extra firm tofu
2 Tbs olive oil
2 cloves garlic
8 oz whole wheat fettucine or linguine (1/2 bag or box)
salt and black pepper to taste
In a food processor, blend soymilk, tofu, nuts, olive oil, and garlic until it reaches the consistency of a thick sauce (it will thicken more as it cooks and small pieces of nut are okay, they will resemble grated cheese). Saute mushrooms with salt, pepper, and a small dash of oil over medium heat until soft. Turn heat down to low and pour sauce over mushrooms. Cover and allow sauce to heat until hot, about 10 minutes. Combine with cooked pasta. Enjoy!
Tip- Alternatively, you can replace the mushrooms with spinach, broccoli, or anything else you can think up!