Silken Tofu Pasta Sauce

Name: Silken Tofu Pasta Sauce
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 16 ounces silken tofu (I prefer the refrigerated type); 6 Tablespoons nutritional yeast (For the best flavor choose a non-fortified brand like Sari); ⅛ teaspoon lemon zest, optional; 2 Tablespoons lemon juice; 2 teaspoons white wine vinegar (or 1½ teaspoons distilled white vinegar); 1 medium clove of garlic, peeled; 1 teaspoon fine sea salt; ⅛ teaspoon ground mustard, optional; 1 3-inch piece roasted red pepper from a jar (see Notes)

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Prep Time: 10 minutes

Cook Time: 3 minutes

Total: 13 minutes

Servings: 6

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Ingredients

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16 ounces silken tofu (I prefer the refrigerated type)6 Tablespoons nutritional yeast (For the best flavor choose a non-fortified brand like Sari)⅛ teaspoon lemon zest, optional2 Tablespoons lemon juice2 teaspoons white wine vinegar (or 1½ teaspoons distilled white vinegar)1 medium clove of garlic, peeled1 teaspoon fine sea salt⅛ teaspoon ground mustard, optional1 3-inch piece roasted red pepper from a jar (see Notes)

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Instructions

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Step 1

Note that as written the recipe makes about 2¼ cups of sauce, enough for 8 ounces of dry pasta. For a full pound of pasta, prepare a double batch of sauce.

Step 2

Combine all ingredients except the roasted red pepper, if using, in a full size blender. Start on low speed, then increase to high. Blend until smooth. Stop to scrape down the side of the blender as needed.

Step 3

Taste the sauce, and add more lemon, garlic, salt, or nutritional yeast as desired. Add a small piece of roasted red pepper, if using, and blend again. Taste and add more if you like.

Step 4

If not serving right away, transfer to an airtight storage container and refrigerate until ready to use. Otherwise, pour into a saucepan. While whisking, cook over medium-low heat until bubbly and hot, 3-4 minutes.

Step 5

Toss with your choice of cooked pasta, or serve as a sauce over roasted vegetables, potatoes, french fries, and more.