Vegan Mustard Cream Sauce Recipe

It's going to sound strange, but I came up with this sauce for my brother's rib eye roast that he was cooking for Thanksgiving. I wanted a sauce we could both enjoy with our respective meals. He eats meat. I don't.

I know French mustard sauce is a classic and I also know that mustard goes pretty well with meat. I like any kind of sauce that's spicy. So that's the story behind that and here we are. 

I kept the heat and spice mild because he doesn't enjoy a lot of it. But I still added a little because it's just the right way to make a sauce. 

It was nice to see him enjoy the dairy free, vegan sauce even if it was with a big hunk of beef. 

1/2 a package firm tofu, drained
1 jalapeno, chunked
3 cloves garlic, chunked
1 3/4 cups water
1 tbl spicy mustard
1 tbl dry rosemary
1 tbl olive oil
1 tbl salt
1/2 tsp black pepper

Add the jalapeno, garlic, salt and rosemary to a medium sauce pot. Bring it up to medium heat. Add the oil and black pepper. Sauté for 5 minutes or until fragrant. 

Carefully pour in the water. Simmer uncovered for 10 minutes. 

Add the tofu to your blender. Pour the sauce pot mixture on top. 

Puree until smooth. 


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