Rating: 4 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

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

Gallery

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
5
Yield:
5 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

    Advertisement
  • 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.n

Nutrition Facts

126 calories; protein 6.7g; carbohydrates 9.1g; fat 7.2g; sodium 108.7mg. Full Nutrition
Advertisement