The witch with a capital 'B'. (nygeekgirl) wrote in vegancooking,
The witch with a capital 'B'.

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Super easy vanilla cream sauce.

Here is a recipe that I just tried last night. It's from the McDougall newsletter from October 2003.


Preparation Time:  5 minutes
Chilling Time:  1 hour
Servings:  makes 1 ½ cups

1  12.3 ounce package low fat silken tofu (firm)
½ cup soymilk
1/3  cup Natural Golden Cane Sugar
1 tablespoon vanilla extract

Place the tofu in a food processor and process until very smooth.  Add remaining ingredients and blend until smooth and creamy.  Chill before serving.

My husband hates naked pumpkin pie, so I threw this together using what I had on hand. I only had extra firm silken tofu and I used sucanat. The sauce had great flavor, but because of the sucanat, it was tan colored--not too appealing in the color department as foods go. The extra firm tofu made it a little thicker than I think it's supposed to be. Next time, I'll follow the recipe a bit more closely.

The important thing is, the hubby liked it and will eat it again. 8-)

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