Reviewed: Jan. 18, 2011

I can't believe how goooood this is! I really outdid the spices (because a few other reviewers said it was bland). Make sure you use SPIKE brand for the seasoning. I served it over zucchini pasta - this made it low-carb, low-fat, xtra healthy. YUM! Oh, at the suggestion of another reviewer, I added tomatoes, mushrooms, canned but drained artichoke, and some fresh spinach. I just dumped these veggies into the pot when the sauce was heating. Yummy! I'm so happy.

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Reviewer:

MOE123

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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Reviewer:

Cooking Level: Intermediate

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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Reviewer:

ajpense

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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2 users found this review helpful

Reviewer:

whiskeyback

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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Reviewer:

Chef Patty

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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6 users found this review helpful

Reviewer:

Jane Dough

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Kansas City, Missouri, USA

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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Reviewer:

car3book

Cooking Level: Beginning

Home Town: Newark, Delaware, USA

Reviewed: Jun. 20, 2008

Never use thyme in it. Gross. But other than that flavour it was good.

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Reviewer:

Bethany

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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Reviewer:

DenaP

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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5 users found this review helpful