Cream Sauce With Herbs and No Dairy

Cream Sauce With Herbs and No Dairy


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


15 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • 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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  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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  1. 29 Ratings


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...