Dairy-Free Pasta "Cheese" Sauce
INGREDIENTS:
1 c Soy milk
1/2 c Dairy-free mayonnaise; *see
-note
5 lg Garlic cloves; quartered
3 tb Fresh lemon juice or juice
-of one lemon
1 tb Dijon mustard
1/2 ts Blackstrap molasses
1 ts Cider vinegar
Salt and pepper
1 c Soy milk
1/2 c Dairy-free mayonnaise; *see
-note
5 lg Garlic cloves; quartered
3 tb Fresh lemon juice or juice
-of one lemon
1 tb Dijon mustard
1/2 ts Blackstrap molasses
1 ts Cider vinegar
Salt and pepper
Place the ingredients in a blender. Cover. Blend on high speed for 20 seconds, stropping once to s crap down the sides, using a rubber spatula. Taste and adjust the balance of seasonings. MAKES 1-3/4 cup.
IF YOU KNOW someone who avoids dairy, make this dressing for them. Toss it with romaine leaves; garnish with dairy-free Parmesan. At the restaurant, they sometimes sprinkle the Caesar salads with minced sun-dried tomatoes. *Look for Nayonnaise at natural food stores. Some fat-free mayonnaise products are also dairy free.
*Recipe from CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, by Claire Criscuolo. (1997: Dutton)
Nutritional information per serving (2Tbs): 16 Calories, 0.6 g protein, 2.9 g carbohydrate, 0.4 g fat, 0 mg cholesterol, 124 mg sodium (MC)
IF YOU KNOW someone who avoids dairy, make this dressing for them. Toss it with romaine leaves; garnish with dairy-free Parmesan. At the restaurant, they sometimes sprinkle the Caesar salads with minced sun-dried tomatoes. *Look for Nayonnaise at natural food stores. Some fat-free mayonnaise products are also dairy free.
*Recipe from CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, by Claire Criscuolo. (1997: Dutton)
Nutritional information per serving (2Tbs): 16 Calories, 0.6 g protein, 2.9 g carbohydrate, 0.4 g fat, 0 mg cholesterol, 124 mg sodium (MC)