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.
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