Cream Sauce With Herbs and No Dairy Recipe - Allrecipes.com
Cream Sauce With Herbs and No Dairy Recipe
  • READY IN 15 mins

Cream Sauce With Herbs and No Dairy

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

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 Reviews

Most Helpful Positive Review
Mar 13, 2004

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.

 
Most Helpful Critical Review
Jun 06, 2003

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 : )

 

29 Ratings

Aug 20, 2003

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.

 
May 04, 2006

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!!! :)

 
Jul 13, 2003

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.

 
Jul 15, 2003

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.

 
Apr 30, 2006

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!

 
Jan 29, 2003

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.

 

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Nutrition

  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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