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Silken Tofu Cheese Sauce Recipe

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4.4 from 83 reviews

A creamy, dairy-free silken tofu cheese sauce that combines umami flavors from miso and nutritional yeast to create a versatile, healthy alternative to traditional cheese sauces. Perfect for drizzling over pasta, baked potatoes, vegetables, or making guilt-free cheese fries.

  • Total Time: 5 minutes
  • Yield: About 1 ½ cups sauce, serves 4

Ingredients

Main Ingredients

  • 16 Ounces Silken Tofu, drained
  • ½ Cup Plain Unsweetened Soy Milk or any plain unsweetened non-dairy milk
  • 2 Tablespoons Lemon Juice, fresh or bottled
  • 1 Tablespoons White or Yellow Miso Paste, to taste
  • ½ Teaspoon Dijon Mustard or ¼ to ½ teaspoon ground mustard
  • ⅓ Cup Nutritional Yeast
  • 1 Teaspoon Granulated Onion
  • 1 Teaspoon Granulated Garlic
  • ½ Teaspoon Dried Thyme
  • ½ Teaspoon Sweet Paprika (smoked paprika optional)
  • ¼ Teaspoon Ground Turmeric
  • ⅛ Teaspoon Fresh Cracked Black Pepper

Instructions

  1. Add all ingredients to the blender: Place the silken tofu into the blender first, scraping out the container to get all of it. Next, add the unsweetened soy milk or non-dairy milk, followed by the lemon juice, miso paste, mustard, nutritional yeast, and all the spices.
  2. Blend: Blend all ingredients until smooth. Pause blending and scrape down the sides with a spatula if spices stick to the sides to ensure even mixing, then continue blending until the sauce is creamy and uniform.
  3. Taste and adjust: Taste the cheese sauce. If more saltiness is needed, add additional miso paste. For a cheesier flavor, add more nutritional yeast along with extra granulated onion and garlic if desired. Blend again after any additions.
  4. Use and serve: Pour the sauce over cooked and drained pasta, baked potatoes, steamed or roasted vegetables, or use it as a topping for air fryer French fries to make cheese fries. The sauce can be served cold or gently reheated in a microwave-safe dish or on the stovetop over low heat.
  5. Store: If reheated, allow the sauce to cool to room temperature before storing. Transfer to an airtight glass container to avoid staining from turmeric and preserve flavor. Refrigerate for up to 5 days. Use the sniff test to check freshness. Reheat portions as needed either on your food or in a microwave-safe dish.

Notes

  • Silken Tofu substitution: Use 1.25 packs of 12-ounce shelf-stable silken tofu or substitute with soft tofu plus added non-dairy milk for blending. Non-tofu alternatives include 1.5 cups drained canned white beans, 1 cup soaked raw cashews or sunflower seeds with added liquid.
  • Miso paste: Provides saltiness and umami. Adjust or omit based on sodium preferences; potassium chloride salt substitute or no salt can be used.
  • Nutritional yeast: Key for cheesy flavor. Use non-fortified varieties for milder taste. Omit or reduce if allergic or sensitive, compensating with extra miso, onion, and garlic.
  • Soy milk: Any unflavored, unsweetened non-dairy milk works. Water can be used in a pinch.
  • Thickness adjustment: The sauce thickens in the fridge due to tofu’s nature. Thin by stirring in 1-2 tablespoons of unsweetened non-dairy milk or water and shaking gently.
  • Author: Adeline
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Vegan, Dairy-free, Plant-based
  • Diet: Vegan

Find it online: https://flavorhug.com/silken-tofu-cheese-sauce-recipe/