Forums: January 2011 Kickstart Forum: creamy sauces
Created on: 02/21/11 12:11 PM Views: 3172 Replies: 16
gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	creamy sauces Posted Monday, February 21, 2011 at 12:11 PM I am preparing for the April Kickstart, and find myself trying the various vegan substitute products on the market. I have been disappointed with every product. Things like vegan cheese, vegan yogurt, vegan mayo, and it occurred to me that this may not be the best approach for me. I like real food, not foods trying to be other foods. I am one of those 50 something, vegetarian for decades but not so healthy people who wants to get more serious, and I am worried about life without dairy. I have never fallen for substitute products for meat, so maybe I should use the same approach for dairy. I was wondering if any of you have good recipes for creamy sauces (sweet or savory) which are womderful all on their own and don't have to pretend to be something else. Maybe some of you have a favorite that can be shared. I found this one on-line this morning, and it looks like it is worth trying: Tofu Cream Sauce: 1 lb silken tofu 1/4 cup sugar 1 TBL vanilla 1/4 cup almond milk I love tofu and almond milk, so I think I could really get into this sauce, although I would call it Sweet Tofu Sauce! Thanks for your advise. Also, I have a good soymilk maker, which I use several times a week. I also have a recipe and starter for soy yogurt. I am going to try it, even thought the product I got at the grocery store was HORRIBLE (sorry for shouting). Does anyone have any pointers for soygurt? Thanks. - madeline madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: creamy sauces Posted Monday, February 21, 2011 at 1:00 PM I made this over the weekend. It's not exactly creamy, but really, really good: http://www.theppk.com/2008/10/1010/ Another great recipe, rice-pudding style oatmeal: http://chocolatecoveredkatie.com/2009/08/27/tofu-in-oatmeal/ It sounds to me like you're the type of person who, like myself, is better off just living without dairy and not trying to approximate it. I was really scared at first, too, but after about 2 weeks, I found that I didn't even think about it anymore. Now, the thought of eating cheese grosses me out. When I want milk, which is very rare, I use Almond Breeze Unsweetened Vanilla (for cooking, too). I've been vegan for about a year, and have found that I don't miss dairy at all. In fact, my life is so much better without it! Molly Horn
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: creamy sauces Posted Monday, February 21, 2011 at 1:10 PM it depends on what kind of creamy we want. There's a really good cheese like sauce (like the kind that is served on nachos) on one of the threads around here somewhere - we use it for mac&cheese, nachos, chili queso, and plan to try it out for a broccoli cheese soup in the near future. It uses roasted red peppers for the orangey look, and we sometimes leave them out for a more 'alfredo' application. Hubby did some online scouting and found a good "beanaise" recipe - pureed white beans (northern or navy) plus vinegar and such to make a mayo like condiment for making "mock tuna salad" (chickpeas pulsed in the food pro until a 'tuna like' consistency). With addition of a few spices/seasonings, it also made a very respectable ranch dressing. Basic cheese, alfredo, and mayo are the three main 'sauces' that we typically use so that covers most all of our options. One 'gating' factor is that I don't do well with things like tofu - the large amount of soy messes with my hormonal stuff (which I really don't need!) --Deb R
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kiwi Joined: 01/03/11 Location: New Zealand Posts: 408	RE: creamy sauces Posted Tuesday, February 22, 2011 at 3:13 AM Sorry - I dont have any good recipes but I want to chip in to agree with Molly Horn. I was a cheeseaholic and it took me a week or two to get over it and stop thinking about putting cheese on or in everything. Now I am doing fine without any dairy. What I have noticed is that when I tried the replacement cheeses in the past as a vegetarian, I too thought they were horrible - but I was still eating 'real' cheese so it was an unfair comparison. Now I have stopped dairy including cheese my taste buds have changed and I have found a couple of products I like. One is Cheezly (Redwood Wholefood Company) - it's made in the UK so not sure if you can find it in the USA. The other is Parmazano - a dairy free vegan parmesan cheese replacement. Not to mention the milks - rice milk is my current favourite but I don't mind the soy milks. I suggest you try some of these products again after the kickstart when you have been eating vegan for a few weeks and you might be pleasantly surprised. I try to remind myself however that the less processed foods the better - even if they are vegan. Let food be thy medicine and medicine be thy food - Hippocrates.
	Edited 02/22/11 3:21 AM Quote | Send PM | Link | Top | Bottom
Bugsmom Joined: 09/13/10 Posts: 2087	RE: creamy sauces Posted Tuesday, February 22, 2011 at 9:09 AM kiwi wrote: Sorry - I dont have any good recipes but I want to chip in to agree with Molly Horn. I was a cheeseaholic and it took me a week or two to get over it and stop thinking about putting cheese on or in everything. Now I am doing fine without any dairy. What I have noticed is that when I tried the replacement cheeses in the past as a vegetarian, I too thought they were horrible - but I was still eating 'real' cheese so it was an unfair comparison. Now I have stopped dairy including cheese my taste buds have changed and I have found a couple of products I like. One is Cheezly (Redwood Wholefood Company) - it's made in the UK so not sure if you can find it in the USA. The other is Parmazano - a dairy free vegan parmesan cheese replacement. Not to mention the milks - rice milk is my current favourite but I don't mind the soy milks. I suggest you try some of these products again after the kickstart when you have been eating vegan for a few weeks and you might be pleasantly surprised. I try to remind myself however that the less processed foods the better - even if they are vegan. Be sure to check the labels - we've found some cheese subs that contain casein (dairy protein) and some that have more sodium than regular cheese (massive amounts for the serving size - like half a day's sodium in 1 oz!) --Deb R
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: creamy sauces Posted Tuesday, February 22, 2011 at 9:50 AM Thanks for the feedback. It seems to be a good idea to wait until after my body has adjusted, and try the vegan products again. In the meanwhile, I am going to try some of the recipes mentioned. I had heard about casein but hadn't thought of checking the salt on the ingredients list, although I probably would have noticed after spending the money. I will check before now. Thanks. I also noticed that my "soygurt" starter which came with my soy milk maker has milk protein, what a drag. I am going to look for kefir grains and try that with various plant milks. Any experience with that? madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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chefcrae Joined: 01/02/11 Posts: 14	RE: creamy sauces Posted Wednesday, February 23, 2011 at 12:18 AM Have you tried any of the coconut milk products? The yogurts not too bad. But sorry no creamy sauce ideas.
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: creamy sauces Posted Wednesday, February 23, 2011 at 12:37 PM chefcrae wrote: Have you tried any of the coconut milk products? The yogurts not too bad. But sorry no creamy sauce ideas. With coconut milk, you definitely need to check the fat content - most are very high fat. If fat isn't an issue for you, go for it. Otherwise, keep an eye on how much you're using. --Deb R
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: creamy sauces Posted Wednesday, February 23, 2011 at 7:25 PM I just made the most delightful chocolate cream sauce, no recipe, just my wits about me Silken tofu Cane sugar Cocoa powder Soy milk blended It is really good! I like creamy more than sweet, so I didn't use much sugar. I imagine that any plant based milk would be perfect. The strong flavor of the chocolate covers any hint of tofu (which I wouldn't mind anyway). A white version with almond milk or coconut cream (just a touch), and maybe a drop of vanilla, would be nice too. So I am fine for sweet. Now I have to conquer savory. I think tofu will be the magic solution there too. madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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gryphonpro Joined: 01/30/11 Location: Cape Breton, NS, Canada Posts: 239	RE: creamy sauces Posted Thursday, February 24, 2011 at 12:38 PM I am experimenting with macaroni and no-cheese, and it is goooood! Carmelized onion and garlic blended into one package of tofu and 1/4 cup nutritional yeast. Add a dash of worcestershire sauce and a good dallop of mustard, and you have a very nice tasting sauce. I am officially no longer afraid of a life without cheese, and really looking forward to April. madeline yakimchuk Director: MEET IRENE - An Unlikely Vegan GRYPHON media productions www
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cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: creamy sauces Posted Thursday, February 24, 2011 at 5:44 PM We made this over the weekend.. I did use some fresh spinach too...I used all better than cream cheese stuff in a round 8oz tub.. next time just to see.. i think i will try 1/2 tofu and 1/2 better than cream cheese. We had a salad on the side & we both had enough for dinner tonight. WE really liked them. I will definately be making them again. I might put crumbles in there or mushrooms or add garlic..if i find a hearty texture, i might even try hurry up alfredo as the sauce instead of tomato.. THe recipe doesn't need any tweaking, but i like to see... Spinach Stuffed Jumbo Shells 1/2 pkg (6 oz) Jumbo Shells 1 8-oz pkg Vegan Cream Cheese (or use firm tofu) 1 10-oz pkg Frozen Spinach 1/2 tsp Oregano 1/2 tsp Basil 1/2 tsp Parsley 1 16-oz jar pasta sauce, (I like chunky garden), divided Preheat oven to 350 degrees. Cook shells according to package directions. When shells are done, drain & rinse with cold water. Combine all other ingredients except sauce in a large bowl. Place about 1/4 cup of the sauce in a deep dish baking pan. Using a large tablespoon, spoon the spinach mixture into each shell & arrange in the baking dish. Pour the remaining sauce evenly over the stuffed shells. Cover with foil. Bake for about 25-30 minutes.
	Edited 02/24/11 5:49 PM Quote | Send PM | Link | Top | Bottom
cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: creamy sauces Posted Thursday, February 24, 2011 at 5:45 PM I haven't tried this one yet.. so if anyone makes it, let me know if you like it....please.. Hurry Up Alfredo 1 Cup Soymilk 1/3 Cup Raw, Unsalted Cashews 1/4 Cup Nutritional Yeast 3 TBS Low-Sodium Tamari or Soy Sauce 2 TBS Earth Balance Margarine 1 TBS Tahini 1 TBS Fresh Lemon Juice 2 tsp Dijon Mustard 1/2 tsp Paprika (smoked is awesome) 1 Pinch Nutmeg 2-4 Cloves of Garlic, optional Black pepper, to taste Add all the ingredients to a blender and blend until smooth. Strain if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though! Place in saucepan and stir over medium until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!
	Edited 02/24/11 5:49 PM Quote | Send PM | Link | Top | Bottom
cch22 Joined: 09/08/10 Location: New York State Posts: 1001	RE: creamy sauces Posted Thursday, February 24, 2011 at 5:46 PM Cheezy Sauce-Veganomicon 2 cups Vegetable Broth or Water ¼ cup Flour 1 TB Olive Oil    3 cloves Garlic, minced Pinch of Thyme (crumbled in your fingers) ¼ tsp Salt       Fresh Ground Black Pepper 1/8 tsp Turmeric ¾ cup Nutritional Yeast Flakes 1 TB Fresh Lemon Juice   1 tsp Mustard Whisk the broth & flour until dissolved. Preheat a small saucepan over medium-low heat. Place the oil & garlic in the pan; gently cook for about 2 minutes, stirring often and being careful not to burn the garlic. Add the thyme, salt & pepper. Cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast; raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat a bit higher. Once the mixture is bubbling and thickening, stir & cook for about 2 more min. Add lemon juice & mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the heat & cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: creamy sauces Posted Thursday, February 24, 2011 at 9:38 PM cch22 wrote: Cheezy Sauce-Veganomicon 2 cups Vegetable Broth or Water ¼ cup Flour 1 TB Olive Oil    3 cloves Garlic, minced Pinch of Thyme (crumbled in your fingers) ¼ tsp Salt       Fresh Ground Black Pepper 1/8 tsp Turmeric ¾ cup Nutritional Yeast Flakes 1 TB Fresh Lemon Juice   1 tsp Mustard Whisk the broth & flour until dissolved. Preheat a small saucepan over medium-low heat. Place the oil & garlic in the pan; gently cook for about 2 minutes, stirring often and being careful not to burn the garlic. Add the thyme, salt & pepper. Cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast; raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat a bit higher. Once the mixture is bubbling and thickening, stir & cook for about 2 more min. Add lemon juice & mustard. The mixture should resemble a thick, melty cheese. Taste for salt, turn off the heat & cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm. This is pretty much our go-to cheesy sauce (there's a similar recipe that uses roasted peppers instead of turmeric somewhere around these threads) - it also keeps for a day or two in the fridge, just reheat and stir before using. Mac'n'cheese, nachos, chili queso, alfredo (leave out the red peppers in the recipe for a whiter sauce), burritos, and potato topping. --Deb R
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cathyb Joined: 09/13/10 Posts: 149	RE: creamy sauces Posted Friday, February 25, 2011 at 1:13 AM I have made the Veganomicon sauce without the oil, and a similar one from Caldwell Esselstyn's book. I put it on bread and broil it for grilled cheese. My 5-year-old is crazy about these. My other three kids are afraid to try it, or just snub it for real cheese. My youngest two have become almost vegan all on their own!
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soon2BVeg Joined: 08/24/10 Posts: 225	RE: creamy sauces Posted Monday, February 28, 2011 at 10:23 AM I feel your pain ... one thing I miss a lot is yogurt. I tried the soy yogurts and I find them gross. Don't make a New Year's Resolution...make a Decision!
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Bugsmom Joined: 09/13/10 Posts: 2087	RE: creamy sauces Posted Monday, February 28, 2011 at 12:13 PM soon2BVeg wrote: I feel your pain ... one thing I miss a lot is yogurt. I tried the soy yogurts and I find them gross. Maybe as a treat, see if you can find the coconut milk yogurts - they're almost pudding like. Obviously, the fat might be an issue but it might be a nice treat on occasion. I can't even think about the soy yogurts because of how soy products like that (and tofu and such) effect me. I really like the greek-style yogurts (rich and thick) but I've finally 'kicked' them in this last kickstart. --Deb R
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