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Views: 136
Last Updated: 09 Jan 2009

Dairy-Free Herb Cream Sauce

Recipe By: Kathleen Amos-Robel   
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Reviews (1)
Tweaks  (3)
  • serves: 5
  • yield: 5 servings
  • ready in: 15 mins (10 mins Prep - 5 mins Cook)
This is a vegan, dairy-free sauce. It's great over pasta, and provides a flavourful alternative to traditional cream sauces. You could use any fresh herbs you like.

ingredients

  • 225g (8 oz) silken tofu
  • 350ml (12 fl oz) soya milk
  • 2 tablespoons soya margarine
  • 5 cloves garlic, minced
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon paprika
  • 1 dessertspoon dried dill
  • salt to taste
  • 4 tablespoons water
  • 1 tablespoon cornflour

preparation method

  1.   Crumble tofu into a blender or food processor. Purée briefly, then add the soya milk, margarine, garlic, nutritional yeast, paprika, dill and salt. Process the mixture until smooth.
  2.   Pour the mixture into a saucepan and cook over medium heat until it comes to the boil. Combine the cornflour 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 flavours to taste and serve over pasta or roasted vegetables.

Note:

Nutritional yeast is a vegan product that lends a cheesy, nutty flavour to dishes. It is available in health food stores. A popular brand is Marigold Engevita.
    
    

Nutrition

  • Calories 110.4kcal
  • Calories from Fat 65.5kcal
  • Fat 7.3g
  • Saturated Fat 1.1g
  • Sodium 80.7mg
  • Potassium 498.4mg
  • Carbohydrates 5.9g
  • Protein 6.3g
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More Tweaks (3)

  Tweaks

  •     
    Tweak:
    Used different ingredients:

    We didn't feed this to any kids, but we did feed it to a very picky bloke, and he loved it, as did we! This is a great, healthy vegan substitute. We tossed this sauce with pasta 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 flavour without overpowering the mushrooms. Excellent. Worth the tiny bit of extra time it takes to make it.

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    Tweak:
    Altered ingredient amounts:

    I agree that as-is, this is a pretty flavourless 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 use 8 tbsp nutritional yeast, and add lots of garlic and some ground mustard. That usually gives it a more flavourful and cheesy taste which my vegan husband and I love : )

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›› More Reviews/Comments (1)

Reviews/Comments Reviews/Comments

  •     

    Review: LHARDMAN55

    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.