Cream Sauce With Herbs and No Dairy


  • 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.

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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.