Cream Sauce With Herbs and No Dairy

Cream Sauce With Herbs and No Dairy

28

"This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces."
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Ingredients

15 m servings 125 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

28
  1. 29 Ratings

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Most helpful positive review

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, instea...

Most helpful critical review

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 incre...

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, instea...

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 ...

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 incre...

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...

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 v...

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 mush...

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 o...

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.

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-veg...