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Epicurious

Mustard-Spiked Cheese Sauce

This luscious sauce makes vegetables (broccoli, cauliflower, green beans, Brussels sprouts) more appealing to the finicky, but even veggie lovers will enjoy this cheesy treat.

Recipe information

  • Yield

    makes about 2 cups

Ingredients

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

Preparation

  1. Step 1

    Puree the tofu with the rice milk in a food processor or the container of an immersion blender.

    Step 2

    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.

    Step 3

    Season with salt (you may not need much, if any) and serve hot over steamed vegetables.

  2. nutrition information

    Step 4

    (per 1/4 cup)

    Step 5

    Calories: 97

    Step 6

    Total Fat: 9g

    Step 7

    Protein: 2g

    Step 8

    Carbohydrates: 3g

    Step 9

    Fiber: 2g

    Step 10

    Sodium: 185mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsSauceTofuDairy FreeVeganVegetarianQuickEasySimmerFood ProcessorCookbooks
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