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Mustard-Spiked Cheese Sauce

3/4 cup silken tofu (about half of a 12.3-ounce package)
1/4 cup rice milk, plus more as needed
1 tablespoon nonhydrogenated margarine
1 1/2 cups firmly packed grated vegan Cheddar cheese
2 teaspoons prepared mustard (yellow or Dijon-style, as you prefer), or more to taste
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Salt to taste


Puree the tofu with the rice milk in a food processor or the container of an immersion blender. 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. Season with salt (you may not need much, if any) and serve hot over steamed vegetables. (per 1/4 cup) Calories: 97 Total Fat: 9g Protein: 2g Carbohydrates: 3g Fiber: 2g Sodium: 185mg

Source: www.epicurious.com