Creamy Silken Tofu Sauce (Versatile, Dairy-Free)

A smooth, creamy sauce made from soft/silken tofu—rich, protein-packed, and perfect for pasta, drizzling over roasted veggies, or as a dip.

Ingredients (yields ~2 cups)

• 1 package soft/silken tofu (14–16 oz), well-drained
• 2–3 tbsp olive oil or neutral oil
• 2 tbsp nutritional yeast (or 1–2 tbsp grated Parmesan, omit for vegan)
• 1–2 tbsp lemon juice (to taste)
• 1–2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1–2 tsp Dijon mustard (optional, for tang)
• 1–2 tbsp soy sauce or tamari (or 1 tsp salt)
• 2–4 tbsp water or plant milk to thin
• 1/2 tsp smoked paprika or 1/4 tsp ground white pepper (optional)
• Fresh herbs (1–2 tbsp chopped chives, parsley, or basil) or 1 tsp dried herbs
• Freshly ground black pepper, to taste
• Optional add-ins: 1/4 cup roasted red peppers (for red pepper sauce), 1–2 tbsp miso (for umami), 1/4 avocado (for extra richness), or 1 tsp maple syrup for slight sweetness

Instructions

1. Drain tofu gently and pat dry. Crumble into a blender or food processor.
2. Add olive oil, nutritional yeast, lemon juice, garlic, Dijon, soy sauce, and any optional add-ins.
3. Blend on high until silky smooth, stopping to scrape down sides. Add water or plant milk 1 tbsp at a time until desired pourable consistency is reached.
4. Taste and adjust: more lemon for brightness, more soy/miso for saltiness, or more nutritional yeast for cheesiness.
5. Stir in chopped fresh herbs or pulse once to combine.
6. Warm gently in a saucepan over low heat if serving hot (do not boil); or use chilled as a dip or spread.

Uses

• Toss with hot pasta and reserved pasta water for a creamy pasta.
• Drizzle over roasted vegetables or grain bowls.
• Use as a base for creamy dressings or sandwich spreads.
• Thin with vegetable broth for a velouté-style sauce.

Storage

• Keeps in an airtight container in the refrigerator for 3–4 days. Re-blend before using if it separates.

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