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CREAMY SILKEN TOFU CHEEZE SAUCE
(Serving suggestion pictured - with penne, roasted asparagus & Cashew Parmysan)
INGREDIENTS
1 pack silken tofu
½ cup (30g) nutritional yeast
1 ½ tsp onion powder
½ tsp garlic powder
¼ tsp smoked paprika
1 tsp mustard (more if you prefer)
¾ tbsp white wine or apple cider vinegar
1 tsp salt
½ cup (120ml) milk
METHOD
This full flavour and super creamy high protein, low fat sauce is perfect on pasta, roasted veg or combined with pesto for the best ever baby potato salad! A perfect pairing with Cashew Parmysan.
Blitz all ingredients in your hand blender for 10 seconds or so and then scrape the sides. Blitz again until silky smooth.
Keep in the fridge for up to 4 days.
Not suitable for freezing.
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