Creamy Alfredo Sauce

I've been looking for the new recipe for a Creamy Alfredo Sauce but all the recipes seem to have tofu as the base.  Recently, in a Facebook post from the Healthy Librarian she shared an idea that came from one of her readers.  The idea was to use frozen corn (blended in a food processor) as the base for various sauces or dressings.  I wondered about the idea and was concerned the "corn" taste would overpower whatever flavor was intended for the sauce.  So I did some experimenting and came up with an Alfredo Sauce that got thumbs up from almost the whole family (we will never make something the youngest "diva" happy).  It's super simple and easy to adjust to your own tastes and preferences.  

I apologize for the crummy picture and somewhat empty bowl but we had almost finished it off when I remembered that I needed a picture for this blog (yah, it's been awhile since I've done this!).

So here's the recipe (also on the Recipes page under Alfredo Sauce).

Ingredients:

1 16oz bag of frozen corn (thawed)
1/4 cup soy milk (or more depending on the consistency you want) 
3 Tbsp. nutritional yeast flakes
1 Tbsp. basil (dry)
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. salt
dash of pepper


Directions:

1. In a food processor blend the thawed corn and soy milk until well blended and creamy.
2. Add the rest of the ingredients and blend well.
3. Pour into a saucepan and heat it up until it's nice and warm.
4. Pour sauce over some fettuccine noodles and enjoy!

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