This luscious sauce makes vegetables (broccoli, cauliflower, green beans, Brussels sprouts) more appealing to the finicky, but even veggie lovers will enjoy this cheesy treat.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Puree the tofu with the rice milk in a food processor or the container of an immersion blender.
Step 2
Transfer to a small saucepan and add the remaining ingredients except the salt. Bring to a gentle simmer over medium heat and cook, stirring frequently, until the cheese has melted, about 5 minutes. Add a bit more rice milk if desired to make the sauce more fluid. You can also use an immersion blender in the pot to make the sauce more velvety.
Step 3
Season with salt (you may not need much, if any) and serve hot over steamed vegetables.
nutrition information
Step 4
(per 1/4 cup)
Step 5
Calories: 97
Step 6
Total Fat: 9g
Step 7
Protein: 2g
Step 8
Carbohydrates: 3g
Step 9
Fiber: 2g
Step 10
Sodium: 185mg
