Dairy-Free Tofu and Herb Cream Pasta Sauce

    15 minutes

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

    39 people made this

    Serves: 5 

    • 225g silken tofu
    • 350ml soy milk
    • 2 tablespoons soy margarine
    • 5 cloves garlic, minced
    • 1/2 teaspoon paprika
    • 2 teaspoons dried dill
    • salt to taste
    • 4 tablespoons water
    • 1 tablespoon cornflour

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

    1. Purée tofu in a blender or food processor then add the soy milk, margarine, garlic, 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.

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    Reviews in English (37)


    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 : )  -  29 Sep 2008


    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.  -  29 Sep 2008


    Used different ingredients. The best vegan cream sauce I've tried yet. I agree needs a bit of spicing up. Saute portabellos in garlic and olive oil, then add finished sauce to the pan of mushrooms. The jiuce from the mushrooms gives a hearty, salty flavour that is great. I followed someone's advice to add nutr. yeast, and it worked great. Plus salt, cayenne, hot sauce.  -  29 Sep 2008