The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Oct. 28, 2009
great, except that the uncooked garlic was much too prominent. sautee the garlic first, then add to the blender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 25, 2009
I used only 16 oz tofu pureed with garlic, basil, oregano, rosemary, parsley, salt, pepper, paprika, and sundried tomatoes. No soy milk or any other ingrediants. warmed it in a pan and tossed it on tortillini with chopped fresh spinach and sauted zucchini.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jul. 25, 2009
Really good recipe! I left out the dill but add carrot, peas and corn that had been sauteed in vegan butter and garlic. I added the veggies in right before the corn starch so they had a few minutes in the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jun. 9, 2009
Excellent low fat alternative to cream sauce! I will be making this from now on. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 10, 2008
I LOVE CREAM SAUCE! i've been experimenting with how to do a vegan cream sauce for a few weeks, and this recipe is it! the tofu is a wonderful base! It can easily be spiced so follow any non-vegan recipe. You've just made my life better! Thanks!
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Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Sep. 29, 2008
YUM! i didn't have any tofu on hand, so i left it out and instead added extra nutritional yeast for creaminess (used half a cup as suggested by other reviewers.) I made way too much pasta and halfway through cooking i decided to cook up a second half batch, which was just enough for a whole box of pasta. I used whole wheat pasta which normally is a little dry and this sauce was really creamy and worked great with it. Because i left out the tofu we browned a pouch of boca crumbles for protein. i also used some left over veggies that i had; a mix of corn, peas, green beans and carrots. My boyfriend loved it, and so did i. with the boca crumbles it almost had a beef stroganoff flavour, something i haven't eaten in YEARS. Cannot wait to try it with mushrooms.
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Cooking Level: Beginning

Home Town: Newark, Delaware, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Jun. 20, 2008
Never use thyme in it. Gross. But other than that flavour it was good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jun. 13, 2008
Followed the original (before edited) recipe and it came out wonderful! All three of my kids enjoyed it. Doctored it up with all of the spices (except dill) and it was wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 3, 2006
followed additional instructions, and this came out wonderfully. not exactly like traditional, straight-up cream sauce, but like "a creamy" sauce. i used vanilla soy milk - oops. still came out great; also used spike, which is a great seasoning, but left out the dill (personal perference). i know that i will continue to tweak this a bit, and use it again and again. thanks, from vegans and lactose intolerant sauce lovers everywhere!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.04 star rating.
Reviewed: May 9, 2006
Sadly, this did not work in our household. I am lactose intolerant and deprived of all foods rich and creamy, so I had hoped this would work out. I even used real butter and doctored it up. I did eat my dinner, but I didn't eat any leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: May 4, 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!!! :)
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Cooking Level: Intermediate

Home Town: Kasson, Minnesota, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 4, 2005
This sauce may not be very flavorful, but when you add salt and pepper on you plate, it really pops. I used nutmeg as my non-salt spice, although I think the cream sauce needs salt, because it does lack flavor. I used more than what the recipe called for, for dill, because I like the flavor of dill.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 29, 2005
Great texture and very easy, but lacks the spices to make it really good. Maybe garlic and cayenne pepper?
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The reviewer gave this recipe 0 stars. This recipe averages a 4.04 star rating.
Reviewed: 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Mar. 2, 2004
This sauce is a good base, but I agree as it is written it is pretty bland. I added extra spices and some cheese and it really perked it up.
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.
Reviewed: Nov. 18, 2003
Excellant substitute for alfredo sauce. I would add more parmeasan cheese though. It tastes a little dull without it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Jan. 16, 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.04 star rating.
Reviewed: Apr. 14, 2002
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 : )
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The reviewer gave this recipe 5 stars. This recipe averages a 4.04 star rating.
Reviewed: Feb. 2, 2002
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.
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