Rating: 4.17 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.

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Recipe Summary test

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

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  • 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.

Nutrition Facts

126 calories; protein 6.7g; carbohydrates 9.1g; fat 7.2g; sodium 108.7mg. Full Nutrition
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Reviews (30)

Most helpful positive review

Rating: 5 stars
03/13/2004
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. Read More
(52)

Most helpful critical review

Rating: 3 stars
06/06/2003
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: ) Read More
(21)
29 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/13/2004
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. Read More
(52)
Rating: 5 stars
08/20/2003
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 and seared portabellos. We added extra sea-salt and a dash of thyme which seemed to really round out the taste and give it a robust flavor without overpowering the mushrooms. Excellent. Worth the tiny bit of extra time it takes to make it. Read More
(23)
Rating: 3 stars
06/06/2003
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: ) Read More
(21)
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Rating: 5 stars
07/13/2003
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. Read More
(15)
Rating: 5 stars
05/04/2006
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!!!:) Read More
(15)
Rating: 5 stars
04/30/2006
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! Read More
(13)
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Rating: 5 stars
07/15/2003
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. Read More
(13)
Rating: 4 stars
01/29/2003
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. Read More
(11)
Rating: 3 stars
07/15/2003
Was good but only after I added salt. It had no flavor before that. Read More
(7)