Wednesday, August 31, 2011


I made this one today for use in my eggplant parmesan.  This "cheese" sauce is a substitute for the mozzarella cheese, typically used.  It would be a tasty addition ladeled over a variety of cooked vegetables. 

no cheese eggplant parmesan


1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 Tbsp tahini OR cashew butter
1 tsp onion powder
1 1/2 Tbsp nutritional yeast
1/2 tsp salt
1/8 tsp white pepper
2 tsp corn starch


Put all ingredients into the food processor and blend until smooth.  Store in frig if not using right away.  Before using, remix if the mixture has started to separate.

dig in

No comments: