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Cream Sauce With Herbs and No Dairy

Cream Sauce With Herbs and No Dairy

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Kathleen Amos-Robel

Kathleen Amos-Robel

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

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Kathleen
47

Kathleen

3/13/2004

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.

TWELVE
22

TWELVE

8/20/2003

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.

MISHKO
20

MISHKO

6/6/2003

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 : )

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