Tangy Cream Sauce

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* Exported from MasterCook *

 

Tangy Cream Sauce

 

Recipe By : The (Almost) Not Fat Cookbook, by Grogan, page 41

Serving Size : 8 Preparation Time :0:00

Categories : Sauces And Marinades Soyfoods

*No Fat Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1 medium potato -- peeled and chunked

1/2 medium onion -- peeled and chunked

1/2 cup reduced-fat firm tofu -- crumbled

OR medium-firm regular tofu

1 tablespoon nutritional yeast -- up to 4

(1/2 cup if using as melted " cheese " )

1 tablespoon lemon juice

1 teaspoon salt

OR 1 Tbsp. light miso + 1/2 tsp. salt

1/4 teaspoon garlic granules

2 tablespoons Sesame Meal

(see separate recipe)

 

Makes 2 cups

 

Using the smaller amount of yeast this can be used as a rich bechamel

(cream) sauce; with more yeast, it's like a white cheese sauce. It's

delicious on steamed vegetables, broiled on toast or broiled on top of

lasagne, canneloni, or moussaka.

 

If you are allergic to potatoes, substitute 3/4 cup well-cooked rice.

 

Cook water, potato, and onion in a covered small saucepan. When the they

are tender, add the cooked vegetables to a blender along with the tofu,

nutritional yeast, lemon juice salt and garlic granules and Sesame Meal.

 

Blend until very smooth. Serve immediately or refrigerate (it will keep

for a week and can be gently reheated).

 

Per 1/4 cup: Calories: 36, Protein: 2 gm., Carbohydrates: 6 gm., Fat: 0 gm.

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