This luscious sauce makes vegetables (broccoli, cauliflower, green beans, Brussels sprouts) more appealing to the finicky, but even veggie lovers will enjoy this cheesy treat.

　　

Ingredients

makes about 2 cups

　　3/4 cup silken tofu (about half of a 12.3-ounce package)

　　1/4 cup rice milk, plus more as needed

　　1 tablespoon nonhydrogenated margarine

　　1 1/2 cups firmly packed grated vegan Cheddar cheese

　　2 teaspoons prepared mustard (yellow or Dijon-style, as you prefer), or more to taste

　　1/2 teaspoon dry mustard

　　1/2 teaspoon paprika

　　Salt to taste

　　

Step 1

Puree the tofu with the rice milk in a food processor or the container of an immersion blender.

　　

Step 2

Transfer to a small saucepan and add the remaining ingredients except the salt. Bring to a gentle simmer over medium heat and cook, stirring frequently, until the cheese has melted, about 5 minutes. Add a bit more rice milk if desired to make the sauce more fluid. You can also use an immersion blender in the pot to make the sauce more velvety.

　　

Step 3

Season with salt (you may not need much, if any) and serve hot over steamed vegetables.

　　

nutrition information

Step 4

(per 1/4 cup)

　　

Step 5

Calories: 97

　　

Step 6

Total Fat: 9g

　　

Step 7

Protein: 2g

　　

Step 8

Carbohydrates: 3g

　　

Step 9

Fiber: 2g

　　

Step 10

Sodium: 185mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).