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Cream Sauce With Herbs

What you need: 

1 1/2 cups soy milk
1/2 block tofu (regular, not silken)
2 tablespoons soy margarine
2 cloves garlic, minced
1 tablespoon plus 1 teaspoon nutritional/brewers yeast
1/2 teaspoon pakrika
2 teaspoons dill, or to taste
1 tablespoon dried parsley or 2 tablespoons fresh, or to taste
oregano, mustard powder, salt and pepper to taste
1 tablespoon cornstarch

What you do: 

Cut tofu into small bits and squeeze out excess moisture in the tofu (this is esily done by holding a handfull of the tofu bits in hand, then giving one or two squeezes).
Place all ingredients EXCEPT cornstarch in a blender. Blend until all ingredients are smooth and combined.
Put mixture in a saucepan, and heat while stiring constantly (I use a whisk, but a fork should work fine too) until mixture reaches a gentle boil. Mix cornstarch with about 1-2 tablespoons of water. Add to mixture. Sir a bit more then turn off heat.
Put over pasta or vegetables or pasta and vegetables or whatever you want!

Preparation Time: 
15 min
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This was delicious! I changed a few things due to personal preferences (less parsley, more nutritional yeast, arrowroot in place of cornstarch) and it went perfectly with veggies and quinoa.

It was thick like an Alfredo sauce, which I love.

I will most definitely be making this again!

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