Recipe by Kathleen Amos-Robel
"This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces."
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1 (8 ounce) package
1 1/2 cups
dried dill weed
salt-free herb and spice blend
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.
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 : )
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.
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 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.
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 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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Sauce With Herbs and No Dairy
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 125
** Calories from Fat: 64
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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