Cream Sauce With Herbs and No Dairy

This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 126 Calories

Ingredients

• ¼ cup water
• 1 tablespoon cornstarch
• ½ teaspoon paprika
• 2 tablespoons minced garlic
• 1 ½ cups soy milk
• 2 teaspoons dried dill weed
• 1 (8 ounce) package silken tofu
• 2 tablespoons soy margarine
• 1 tablespoon nutritional yeast
• ½ teaspoon salt-free herb and spice blend

Recipe Instructions

Step 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.n

Step 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.n