Sweet Utopia Blog

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Creaminess July 26, 2011

Filed under: Recipes & Food Ideas — sharonsweets @ 1:01 am

I am often asked how I make creamy sauces and such, vegan. It’s actually pretty easy and quick, because there are many options that are almost ready to go. Here are some of the things I use:

-Vegan sour cream. Stir some in to pasta, retaining a little bit of the cooking water, and season with salt, pepper and spices, and some fresh herbs.  I make the easiest Mushroom Cream Sauce, with mushrooms, onion and garlic sauteed in extra-virgin olive oil. When combining with the pasta, add in some of the sour cream, and a little of the cooking water. Sprinkle with vegan parmesan and garnish with freshly ground pepper and chopped fresh herbs.

-Vegan cream cheese – If you don’t have sour cream, you can use this. It’s really just a thicker version of the tofu sour cream. Use with more water, and beat to loosen it before adding to sauce.

-Vegenaise. Wonderful in salads and coleslaw. My favorite coleslaw has a sauce of vegenaise, a bit of water, freshly ground smoked sea salt, freshly ground pepper, high-quality garlic powder or granules, dill, kelp, and fresh lime juice. I also love it in tofu salad, potato salad, macaroni salad and chickpea salad. It’s like no other vegan mayo! It’s best seasoned with some lime juice, sea salt, pepper, garlic powder, and dill or paprika.

-Silken tofu, water drained, and blended until creamy in a blender or food processor. Without a whole lot of seasoning, there will be very little taste. So you will need to add salt, lemon or lime juice, a drop of vinegar, garlic, and spices before using as a creamy sauce. My favorite is to add fresh herbs which turn it a gorgeous color, such as cilantro or dill. Then you can use the sauce on pasta or salad or for dipping.

-Goddess dressing. I add this to pasta or salad to add a quick kick. It goes superbly with nutritional yeast. My kids love it! Also it makes a great base for a tofu dipping sauce, with extra toasted sesame oil, and sesame seeds, sprinkled with dulse seaweed.

…and we didn’t even get to talking about creamy desserts….check out my book Sweet Utopia: Simply Stunning Vegan Desserts for tons and tons of creamy ways to use tofu cream cheese, tofu or even cashews to make creamy desserts.

Love,

Sharon

www.sweetutopia.com

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