Cream Sauce With Herbs and No Dairy - 3 pts

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Cream Sauce With Herbs and No Dairy - 3 pts

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

 

 

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.

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.

 

Original recipe yield: 5.

Prep Time:10 Minutes

Cook Time:5 Minutes

Ready In:15 Minutes

Servings:5 (Change)

 

Source: Kathleen Amos-Robel for Prevention

Formatted by Chupa BAbi in MC: 03.22.07

 

Nutrition Info (per serving)

Calories 110 (57% from fat) | Protein 6.3g | Fat 7.3g (sat 1.1g) |

Carbohydrate 5.9g | Sodium 81m

 

An excellent cream sauce for pasta that contains no dairy. Serve with

pasta or over roasted vegetables.

 

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