1) Add margarine, unsweetened soy milk, firm tofu, vegan mozzarella, and nutmeg into a blender. Mix until smooth then set aside.
2) Chop onions and garlic and transfer to saucepan with oil. Cook on med-low until onions are translucent. Lower heat and add white wine. Cook for about five minutes. Add to blender and mix until thoroughly incorporated. Pour blender mixture to saucepan and cook on med-low, stirring frequently. Add salt and pepper to taste while cooking.
Note: Instead of vegan mozzarella, use a full pack of mori-nu tofu.
Source of recipe: I searched for an alfredo sauce recipe that I enjoyed and ended up creating my own based from ideas here: http://vegansauce.blogspot.com/2009/05/vegan-alfredo-sauce.html [1]