The first time I tried to make a vegan cheese sauce I thought I did an OK job.  That was until D spit out my food and told me never to try that again.   When I finally got up the nerve to prove him wrong and give homemade vegan cheese another go, I'm glad I did because this time I definitely got his sign of approval- an empty plate and a big thank you.  If you have soy allergies this recipe isn't for you, but if you love tofu then you'll have to try this baby out. 

Ingredients:

1 package soft silken tofu
1 T light miso
3/4 tsp onion powder
3/4 tsp garlic powder
pinch of salt
1/2 tsp fresh black pepper
1/2 tsp turmeric
1 lb fresh asparagus
1/2 lb whole wheat penne 

How You'll Do It:

  Fill a large pot with water 3/4 full, bring to a boil, then add pasta.  Cook pasta according to package directions of for about 10 minutes until al dente.

In your food processor combine ingredients on the list from silken tofu through turmeric.  Meanwhile, heat a large saute pan over medium-high heat, cook asparagus in a little water or oil until bright green for about 5-7 minutes.  Stir or shake pan often and add water by the tablespoon as needed to facilitate cooking. 

Drain your noodles and set them aside in a large bowl.  Slice asparagus diagonally into 2" pieces.  Pour the tofu mixture from the blender over the noodles in the large bowl. Stir to coat evenly and then add in the asparagus.  Toss the asparagus in the pasta to evenly distribute and serve immediately. 

Why You'll Love It:

According to WHFoods.Com, "Research on soy protein in recent years has shown that regular intake of soy protein can help to lower LDL (bad cholesterol) levels by as much as 35-40%, lower triglyceride levels, reduce the tendency of platelets to form blood clots, and possibly even raise levels of HDL (good cholesterol)."  Check out WHFoods.com for more nutritional information on tofu, because there are definitely many more benefits.  And it may be of most interest to menopausal ladies!