Cream Sauce With Herbs
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
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!