Also, the ingredient amounts are estimated. They were more like handfuls and half handfuls, so taste as you go.
1/3 cup mushrooms (I used baby portobellos)
2-3 cloves garlic
1/4 cup sundried tomatoes
3 Tbsp pine nuts (toasted if you're feeling ambitious)
1/2 block silken tofu (I used "lite firm" tofu tonight, but I'd use silken next time)
1/4 cup vegan sour cream
1/4 cup water or broth
1/4 cup nutritional yeast
Tbsp dried basil
Salt to taste
Saute the mushrooms until they're about done, then add the garlic and sundried tomatoes (to soften them up so that they're easier to blend).
Turn off the heat and remove the pan from the heat. Add the rest of the ingredients (except salt), then blend. Salt to taste. Tada! Tasty sauce.