Cream Sauce With Herbs and No Dairy Recipe

Ingredients
<br>- 1 (8 ounce) package silken tofu
<br>- 1 1/2 cups soy milk
<br>- 2 tablespoons soy margarine
<br>- 2 tablespoons minced garlic
<br>- 1 tablespoon nutritional yeast
<br>- 1/2 teaspoon paprika
<br>- 2 teaspoons dried dill weed
<br>- 1/2 teaspoon salt-free herb and spice blend
<br>- 1/4 cup water
<br>- 1 tablespoon cornstarch
<br><p></p>Directions
<br>step 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.
<br>step 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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Ingredients
- 1 (8 ounce) package silken tofu
- 1 1/2 cups soy milk
- 2 tablespoons soy margarine
- 2 tablespoons minced garlic
- 1 tablespoon nutritional yeast
- 1/2 teaspoon paprika
- 2 teaspoons dried dill weed
- 1/2 teaspoon salt-free herb and spice blend
- 1/4 cup water
- 1 tablespoon cornstarch

Directions
step 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.
step 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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