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Cream Sauce With Herbs and No Dairy

SUBMITTED BY: Kathleen Amos-Robel

"This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces."
PREP TIME  10 Min
COOK TIME  5 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 5 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (8 ounce) package silken tofu
  • 1 1/2 cups soy milk
  • 2 tablespoons soy margarine
  • 2 tablespoons minced garlic
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon paprika
  • 2 teaspoons dried dill weed
  • 1/2 teaspoon salt-free herb and spice blend
  • 1/4 cup water
  • 1 tablespoon cornstarch

DIRECTIONS

  1. Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth.
  2. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2004 by Kathleen
I submitted this recipe with Spike brand seasoning mix as one of the ingredients, but Allrecipes changed it to "salt free seasoning". I highly suggest using Spike, which is not salt free, instead. I usually put in basil, oregano, salt, pepper, and thyme as well. Also, the cornstarch need not be mixed with 1/4 cup of water -- a tablespoon or two, mixed together with a fork or whisk, is plently.

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by MEMENTO
This sauce is great mixed with artichoke hearts, mushrooms, and tomatoes. Except we never used the dill when we tried it. Overall, this is one of the best vegan recipes I have found, and I was very happily surprised to discover how much like cream this sauce tastes.

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2003 by TWELVE
We didn't feed this to any kids, but we did feed it to a very picky Brit, and he loved it, as did we! This is a great, healthy vegan substitute for alfredo. We tossed this sauce with angel hair and seared portabellos. We added extra sea-salt and a dash of thyme, which seemed to really round out the taste and give it a robust flavor without overpowering the mushrooms. Excellent. Worth the tiny bit of extra time it takes to make it.

9 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 110

  • Total Fat: 7.3g
  • Cholesterol: 0mg
  • Sodium: 81mg
  • Total Carbs: 5.9g
  •     Dietary Fiber: 1.6g
  • Protein: 6.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

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