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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This recipe is from Veganomicon, and it is one of the steps in Isa's vegan version of Moussaka. However, this wonderful creamy blend is a great vegan substitute for Bechamel sauce. I particularly like to add this to baked pasta dishes, vegan lasagnas, or add a bit to make a regular tomato marinara sauce rich and creamy! Ingredients:
1/2 cup pine nuts |
3 tablespoons lemon juice |
1 lb silken tofu |
1 teaspoon cornstarch |
1 garlic clove, minced |
nutmeg, to taste |
salt and white pepper, to taste |
Directions:
1. Blend pine nuts and lemon juice in a food processor or blender until smooth.
2. Add silken tofu, cornstarch, garlic, a pinch of nutmeg, salt and white pepper to taste, and pulse to combine.
3. Use in place of bechamel to add creaminess to tomato sauces for baked pasta dishes!
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