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Cheese-less sauces.
- Article from:
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Vegetarian Journal
- Article date:
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April 1, 2008
- Author:
- Berkoff, Nancy
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Copyright informationCOPYRIGHT 2008 Vegetarian Resource Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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PERHAPS YOU FIND YOURSELF IN THE MOOD for a creamy, cheesy sauce every once in a while, or maybe even every day. You crave it for your macaroni, cauliflower, tortilla chips, stuffed tomatoes, or bean dishes. Luckily, there are lots of vegan versions of traditional cheese sauces, containing varying fat contents and calories and requiring various amounts of time and different cooking techniques. There are choices out there for everybody.
AN EASY CHEESE-LESS SAUCE
If you are not in the mood to stand and stir for too long, make a from-the-refrigerator cheese-less sauce. In a small pot, combine equal amounts of vegan sour cream and soft silken tofu. Stir over low heat ...