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Cream Sauce With Herbs and No Dairy

By: Kathleen Amos-Robel 
"This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (26)

What to Drink?
Wine Sauvignon Blanc
Prep Time:
10 Min
Cook Time:
5 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 125 | Total Fat: 7.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 0 stars. This recipe averages a 4.1 star rating.
Reviewed on Mar. 13, 2004 by Kathleen   view full review
I submitted this recipe with Spike brand seasoning mix as one of the ingredients, but...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 20, 2003 by TWELVE   view full review
We didn't feed this to any kids, but we did feed it to a very picky Brit, and he loved it, as...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Jun. 6, 2003 by MISHKO   view full review
I agree that as-is, this is a pretty flavorless recipe. Prior to trying this I made a similar...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on May 4, 2006 by CareerWife Dreamin' of 1950s   view full review
I made this to go with the sweet potato gnocchi and it was great. However, I used vanilla soy...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 13, 2003 by MEMENTO   view full review
This sauce is great mixed with artichoke hearts, mushrooms, and tomatoes. Except we never used...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 15, 2003 by DONTEATFISH   view full review
The best vegan cream sauce I've tried yet. I agree needs a bit of spicing up. Sautee...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Apr. 30, 2006 by iMissTheOcean   view full review
This is my first time rating a recipe,but I felt compelled...This sauce is fabulous.Especially...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jan. 29, 2003 by mainframe_dinosaur   view full review
I used this sauce (minus spices) as a substitute for heavy cream in the Cajun Chicken Pasta...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 15, 2003 by Madoshasu   view full review
Was good, but only after I added salt. It had no flavor before that.
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 10, 2008 by Jane Dough   view full review
I LOVE CREAM SAUCE! i've been experimenting with how to do a vegan cream sauce for a few...

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