Mustard-Spiked Cheese Sauce

1. 1

   Puree the tofu with the rice milk in a food processor or the container of an immersion blender.

2. 2

   Transfer to a small saucepan and add the remaining ingredients except the salt.

3. 3

   Bring to a gentle simmer over medium heat and cook, stirring frequently, until the cheese has melted, about 5 minutes.

4. 4

   Add a bit more rice milk if desired to make the sauce more fluid.

5. 5

   You can also use an immersion blender in the pot to make the sauce more velvety.

6. 6

   Season with salt (you may not need much, if any) and serve hot over steamed vegetables.

7. 7

   (per 1/4 cup)

8. 8

   Calories: 97

9. 9

   Total Fat: 9g

10. 10

    Protein: 2g

11. 11

    Carbohydrates: 3g

12. 12

    Fiber: 2g

13. 13

    Sodium: 185mg

* Per serving · 4 servings · Values may vary.

No additional tips available.