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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."
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RECIPE RATING:
This recipe has been rated 22 times with an average star rating of 4.0
Read Reviews (22)
PREP TIME  10 Min
COOK TIME  5 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Sauvignon Blanc

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

The reviewer gave this recipe 0 stars. This recipe averages a 4.05 star rating.
Reviewed on Mar. 13, 2004 by Kathleen 
I submitted this recipe with Spike brand seasoning mix as one of the ingredients, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Jul. 13, 2003 by MEMENTO 
This sauce is great mixed with artichoke hearts, mushrooms, and tomatoes. Except we never used... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed on Jun. 6, 2003 by MISHKO 
I agree that as-is, this is a pretty flavorless recipe. Prior to trying this I made a similar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on May 4, 2006 by CareerWife Dreamin' of 1950s 
I made this to go with the sweet potato gnocchi and it was great. However, I used vanilla soy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Apr. 30, 2006 by iMissTheOcean 
This is my first time rating a recipe,but I felt compelled...This sauce is fabulous.Especially... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed on Jul. 15, 2003 by DONTEATFISH 
The best vegan cream sauce I've tried yet. I agree needs a bit of spicing up. Sautee... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed on Jan. 29, 2003 by mainframe_dinosaur 
I used this sauce (minus spices) as a substitute for heavy cream in the Cajun Chicken Pasta... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed on Jul. 15, 2003 by Madoshasu 
Was good, but only after I added salt. It had no flavor before that. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed on Jan. 29, 2003 by SARALYNN2 
Works good but does not have a lot of taste. MORE

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Nutritional Information
Cream Sauce With Herbs and No Dairy

Servings Per Recipe: 5

Amount Per Serving

Calories: 126

  • Total Fat: 7.2g
  • Cholesterol: 0mg
  • Sodium: 109mg
  • Total Carbs: 9.2g
  •     Dietary Fiber: 1.1g
  • Protein: 6.7g

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