Creamy Silken Tofu Sauce (Versatile, Dairy-Free)

Instructions

1. 1

   Drain tofu gently and pat dry. Crumble into a blender or food processor.

2. 2

   Add olive oil, nutritional yeast, lemon juice, garlic, Dijon, soy sauce, and any optional add-ins.

3. 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. 4

   Taste and adjust: more lemon for brightness, more soy/miso for saltiness, or more nutritional yeast for cheesiness.

5. 5

   Stir in chopped fresh herbs or pulse once to combine.

6. 6

   Warm gently in a saucepan over low heat if serving hot (do not boil); or use chilled as a dip or spread.

7. 7

   Toss with hot pasta and reserved pasta water for a creamy pasta.

8. 8

   Drizzle over roasted vegetables or grain bowls.

9. 9

   Use as a base for creamy dressings or sandwich spreads.

10. 10

    Thin with vegetable broth for a velouté-style sauce.

11. 11

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