Notes: We both liked this. I used a little less nutritional least. We served it along side spinach and artichoke hearts.

Ingredients:
1 package Silken Lite firm tofu
2 cups unsweetened soy milk
¼ cup nutritional yeast flakes
¼ cup raw cashews
1 tablespoon onion powder
½ teaspoon garlic powder
¾ teaspoon sea salt
½ teaspoon white pepper
1 white onion, diced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
¼ cup water
¼ cup white cooking wine
¼ cup whole wheat flour
16 ounces whole grain linguine, cooked

Directions:
Blend all the ingredients from the tofu to the pepper until smooth. Sauté the onion with the herbs and water in a saucepan over medium heat until translucent and all the liquid has evaporated. Be careful not to brown the onion during this step”

Pour in the wine, swirling it around in the pan to absorb the heat until it begins to sizzle. Add the blended ingredients to the wine and onions, continuously whisking the sauce.
When a gentle bubbling starts, gradually add the flour and continue to whisk until the sauce has thickened. Remove from heat. The sauce will be frothy at this point. Continue whisking for 1 minute, or until the sauce has settled and is smooth and thick. Ladle over the pasta.
Variation:
Add artichoke hearts and mushrooms to the sauce.

Source: The Engine 2 Diet book