Dilled Cream Sauce
Ingredients
- 1 1/2 cups plain 2% fat soy milk|soymilk
- 1 Tbs. lemon juice
- Remainder of silken tofu (8.3 oz.)
- 1 clove garlic, peeled
- 1/4 cup sliced scallions
- 3 Tbs. whole wheat flour
- 1/2 cup nutritional yeast flakes
- 1 Tbs. dried dill|dill weed
- 1/2 tsp. Bragg Liquid Aminos
1. Combine soy milk|soymilk and lemon juice.
2. Place tofu, soy milk|soymilk, garlic and scallions in food processor, and process. Add flour, yeast, dill and liquid aminos, and blend until smooth. Pour into saucepan, and bring to boil over medium heat. Reduce heat to low, and cook for 5 minutes, stirring frequently. Remove from heat, and set aside for 15 minutes. Sauce will thicken as it sits.
2. Place tofu, soy milk|soymilk, garlic and scallions in food processor, and process. Add flour, yeast, dill and liquid aminos, and blend until smooth. Pour into saucepan, and bring to boil over medium heat. Reduce heat to low, and cook for 5 minutes, stirring frequently. Remove from heat, and set aside for 15 minutes. Sauce will thicken as it sits.
This article uses material from the "Dilled Cream Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
