"Gorgonzola" "Cheese" Sauce
serves 2-4
high in protein, plant-based
You will need a blender or a stick blender for this recipe.
A now-closed British restaurant Stem and Glory, produced a phenomenal cookbook. We link to their cookbook above for the original recipe, as it is not available as a free resource anywhere online. We highly recommend their cookbook, but for this recipe, the ingredient amounts in the book did not reproduce the delicious sauce we enjoyed in the restaurant. For that reason alone, we feel comfortable sharing our adapted recipe here without a free online reference, which we also tweaked with dried herbs and spices instead of fresh for a quick go-to sauce for vegan-friendly gnocchi and ravioli.
Top Tip: This sauce freezes well. If you want to freeze all or half, freeze BEFORE heating and adding any additional water.
Adapted from: Stem & Glory
Ingredients
- 1 regular sized pack of silken tofu
- ¼ tsp Dijon mustard (adjust to your taste, we use even less)
- 2 ½ tsp White Miso Paste
- 1 tsp Garlic Powder
- ½ to 1 tsp Salt
- ¼ tsp Ground Black Pepper
- 2 Tbsp Nutrional Yeast (Nooch)
- 50-100ml water
Instructions
- Open the silken tofu and drain excess water.
- Add all the ingredients into the blender (or into a glass jug if using a stick blender) and blend until smooth (about a minute)
- Transfer the mixture to a pan or saucepan (a spatula can come in handy here) and heat gently on low heat. Do not boil.
- You will lose some moisture as the sauce heats up, so you can add some or all of the water to create a creamy sauce.