Dairy-free herb cream sauce

    15 min

    This is a vegan, dairy-free sauce. It's great over pasta, and provides a flavourful alternative to traditional cream sauces. You could use any fresh herbs you like.

    41 people made this

    Serves: 5 

    • 225g (8 oz) silken tofu
    • 350ml (12 fl oz) soya milk
    • 2 tablespoons soya margarine
    • 5 cloves garlic, minced
    • 1 tablespoon nutritional yeast
    • 1/2 teaspoon paprika
    • 1 dessertspoon dried dill
    • salt to taste
    • 4 tablespoons water
    • 1 tablespoon cornflour

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Crumble tofu into a blender or food processor. Purée briefly, then add the soya milk, margarine, garlic, nutritional yeast, paprika, dill and salt. Process the mixture until smooth.
    2. Pour the mixture into a saucepan and cook over medium heat until it comes to the boil. Combine the cornflour 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 flavours to taste and serve over pasta or roasted vegetables.


    Nutritional yeast is a vegan product that lends a cheesy, nutty flavour to dishes. It is available in health food stores. A popular brand is Marigold Engevita.

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    Reviews in English (37)


    Nice sauce with a good creamy texture, it was really nice with roasted mushrooms and pasta. Will make this again!  -  17 Feb 2013


    Used different ingredients. We didn't feed this to any kids, but we did feed it to a very picky bloke, and he loved it, as did we! This is a great, healthy vegan substitute. We tossed this sauce with pasta and seared portabellos. We added extra sea-salt and a dash of thyme, which seemed to really round out the taste and give it a robust flavour without overpowering the mushrooms. Excellent. Worth the tiny bit of extra time it takes to make it.  -  15 Sep 2008


    Altered ingredient amounts. I agree that as-is, this is a pretty flavourless recipe. Prior to trying this I made a similar version without the block of tofu and came up with essentially the same thing. In both cases use 8 tbsp nutritional yeast, and add lots of garlic and some ground mustard. That usually gives it a more flavourful and cheesy taste which my vegan husband and I love : )  -  15 Sep 2008