Never use thyme in it. Gross. But other than that flavour it was good.

Followed the original (before edited) recipe and it came out wonderful! All three of my kids enjoyed it. Doctored it up with all of the spices (except dill) and it was wonderful!

followed additional instructions, and this came out wonderfully. not exactly like traditional, straight-up cream sauce, but like "a creamy" sauce. i used vanilla soy milk - oops. still came out great; also used spike, which is a great seasoning, but left out the dill (personal perference). i know that i will continue to tweak this a bit, and use it again and again. thanks, from vegans and lactose intolerant sauce lovers everywhere!

Sadly, this did not work in our household. I am lactose intolerant and deprived of all foods rich and creamy, so I had hoped this would work out. I even used real butter and doctored it up. I did eat my dinner, but I didn't eat any leftovers.

I made this to go with the sweet potato gnocchi and it was great. However, I used vanilla soy milk instead of plain to get the sweetness needed to match the pasta. Also, I added 3-4 packets of turbinado, a little oregano, and garlic salt to add to the flavor. It turned out amazing. My husband, who is not a vegetarian, had no idea that it was not a completely fattening and unhealthy cream sauce. It was wonderful with the pasta. I even surprised myself with how good it came out (I was a little concerned after looking at it in the blender!) -- who knew you could make an amazing cream sauce with tofu and soy milk!!! :)

This is my first time rating a recipe,but I felt compelled...This sauce is fabulous.Especially considering it's vegan fare.I salted it a bit and had it over steamed broccoli.I intend to try it over just about anything sauceworthy.Excellent.Thanks for posting!

This sauce may not be very flavorful, but when you add salt and pepper on you plate, it really pops. I used nutmeg as my non-salt spice, although I think the cream sauce needs salt, because it does lack flavor. I used more than what the recipe called for, for dill, because I like the flavor of dill.

Great texture and very easy, but lacks the spices to make it really good. Maybe garlic and cayenne pepper?

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.

This sauce is a good base, but I agree as it is written it is pretty bland. I added extra spices and some cheese and it really perked it up.

Excellant substitute for alfredo sauce. I would add more parmeasan cheese though. It tastes a little dull without it.

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.

Was good, but only after I added salt. It had no flavor before that.

The best vegan cream sauce I've tried yet. I agree needs a bit of spicing up. Sautee portabellos in garlic and olive oil, then add finished sauce to the pan of mushrooms. The jiuce from the mushrooms gives a hearty, salty flavor that is great. I followed someone's advice to add 1/2c nutr. yeast, and it worked great. Plus salt, cayenne, hot sauce.

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.

I agree that as-is, this is a pretty flavorless recipe. Prior to trying this I made a similar version without the block of tofu and came up with essentially the same thing. In both cases I increase the nutritional yeast to at least 1/2 cup, and add lots of garlic salt and some ground mustard. That usually gives it a more flavorful and cheesy taste which my vegan husband and I love : )

Works good but does not have a lot of taste.

I used this sauce (minus spices) as a substitute for heavy cream in the Cajun Chicken Pasta recipe and it was fabulous. The hot spices zipped this right up.

Easy to make and great consistency! Must make sure to add lots of seasoning to taste as it comes out bland.