This recipe is adapted from one posted by SusanV on FatFree Vegan Kitchen. I didn’t have all of the ingredients so, as usual, I made crazyish substitutions and hoped it would turn out…. and it tastes good! I’m using it in an also-modified version of SusanV’s eggplant parmesan recipe…
- half a block of extra-firm tofu
- 1/2 cup vegetable broth (I like Pacific Natural Foods brand)
- 1/4 cup raw cashews
- 1 tsp. onion powder
- 1 1/2 tbsp. nutritional yeast flakes
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 tsp. corn starch
Just put it all in a blender and turn it on- doesn’t get easier than that!
Note: this recipe contains a few processed ingredients, the most notorious of which is tofu. While I have GREATLY reduced my consumption of soy and soy products, including tofu, I will still eat it occasionally. Please don’t crucify me, soy protesters!