Cream Sauce With Herbs and No Dairy

"This recipe is great over pasta, and provides a flavourful vegan
alternative to traditional cream sauces."

1 (8 ounce) package silken tofu
1 1/2 cups soy milk
2 tablespoons soy margarine
2 tablespoons minced garlic
1 tablespoon nutritional yeast
1/2 teaspoon paprika
2 teaspoons dried dill weed
1/2 teaspoon salt-free herb and spice blend
1/4 cup water
1 tablespoon cornstarch

Crumble tofu into a blender or food processor. Puree briefly, then add the
soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice
blend. Process the mixture until it is smooth. Pour the mixture into a
medium saucepan and cook over medium heat until it comes to a boil.
Combine the cornstarch and water, pour into pan with the sauce. Continue
cooking over medium heat until sauce has thickened, about 1 minute. Remove
from heat and allow sauce to cool slightly, adjust flavours to taste and
serve over pasta or roasted vegetables.

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