Cream Sauce With Herbs and No Dairy

Submitted by: Kathleen Amos-Robel

Makes 5 servings

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

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

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.

Makes 5 servings