Preparation
- Place all the ingredients except the olive oil in a blender or food processor, and process until very smooth and creamy.
- Drizzle in the olive oil while continuing to blend.
- Transfer the sauce to a 1-quart saucepan and place it over medium-low heat. Warm the sauce, stirring often, until it is heated through. Do not boil!
The Cook’s Secrets:
The sauce may be made ahead of time and refrigerated. Heat it gently before serving
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Ingredients
- 1½ cups crumbled, lite silken tofu (firm)
- ½ cup low-fat, nondairy milk
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Red Star® Nutritional Yeast
- 1 Tablespoon tahini
- 1 teaspoon turmeric (for a buttery-yellow color)
- ½ teaspoon dried tarragon leaves
- ¼ cup olive oil
