Fettuccine Alfredo

adapted from Alicia Simpson, Quick and Easy Vegan Comfort Food

8 ounces fettuccine, cooked according to package directions
12.3 ounces silken firm tofu (try Mori-Nu brand)
½ cup canola oil
½ teaspoon onion powder
¼ cup nutritional yeast
1 teaspoon salt, or more, to taste
Freshly ground black pepper, to taste

Directions:

1. Put all the ingredients except the black pepper in a blender. Purée until smooth.
2. Transfer the mixture to a small saucepan and warm the sauce over medium heat.
3. Divide the fettuccine among four serving plates, ladle the sauce over the pasta, and top with salt and freshly ground black pepper.

Variation: If you really love garlic, chop one or two cloves and add them to the blender in Step 1.