Can I make a creamy sauce using soy milk?

Question

Im making whole grain rice with sauteed eggplant, and would like to add a creamy, vegan sauce. Any help? I know that they make soy cream but at the moment I only have soy milk.

Answer 1

Silken Tofu would work too, if you have any.

Answer 2

Yes you can make many sauces! Any speific flavor/kind?

You can try:

Creamy Garlic Sauce

Ingredients (use vegan versions):

    1 cup water and 5 tablespoon cashew nuts

    1/4 cup natural oil

    1 teaspoon garlic powder

    2 tablespoon tamari soy sauce

    1 teaspoon paprika

    1/2 teaspoon basil

    1/2 teaspoon thyme

    1/4-1/2 teaspoon sea salt

    Several dashes EACH cayenne pepper and sea kelp

Directions:

In a blender, combine water and cashew nuts until smooth.  Transfer this mixture to a saucepan over medium heat.  Blend all ingredients together with a wire whisk.  Stir frequently as the sauce lightly boils.  Cover, turn down to low and simmer for 10 minutes.  Stir and serve.  Keeps 1-2 weeks refrigerated.

Serves: 4-6

Preparation time: 15 min.

http://vegweb.com/index.php?topic=7237.0

Creamy Vegan Béchamel Sauce

This is I-can't-believe-it's-vegan good! Creamy, cheesy, delish. Great for lasagna, baked ziti, mac and cheese etc. Enjoy!

Ingredients (use vegan versions):

    1 Tablespoon olive oil

    3 Tablespoons vegan margarine

    4 Tablespoons flour

    1 1/2 cups soy milk

    3/4 cup water

    veggie bullion for 2 cups liquid

    1 package silken tofu

    1/2 a tub of vegan cream cheese (Tofutti)

    1-2 slices of vegan cheese slices (optional) (Tofutti)

    pinch fresh nutmeg

    black pepper

Directions:

1. In a large bowl, blend together the soy milk, water, bullion, tofu, and cream "cheese".

2. Make a roux by heating the oil and melting the butter in a large saucepan.  Add flour and whisk over medium-high heat for a few minutes, making sure it doesn't burn. Pour this mixture into the blended ingredients and mix.

3. Return ingredients to saucepan and whisk until it thickens a bit, then simmer on low for a minute or two. Add nutmeg, black pepper, and tofutti slices if using. Set aside until ready to use.

Serves: about 4 cups

Preparation time: 20 minutes

http://vegweb.com/index.php?topic=21198....

Tofu 'creamy' Pasta Sauce

15 min | 10 min prep, Serves 2

    * 12 ounces firm silken tofu, drained (but not pressed)

    * 2 garlic cloves

    * 1 1/2 teaspoons dried parsley

    * 1 1/2 teaspoons dried basil (or herb of choice)

    * 1/4 teaspoon paprika

    * 1/2 teaspoon salt

    * 1/2 cup soymilk (approximately)

   1. Blend the tofu, garlic, parsley, herbs, paprika, & salt. (Add any herbs you want.).

   2. Then thin with soy milk to achieve consistency. I like mine rather thick so it coats the pasta.

   3. When mixed, heat thoroughly in a pan before putting on pasta. (It tends too cool too quick if just poured over pasta and quickly heated.) DON'T LET IT BOIL THOUGH! It will seperate and turn pasty if you do, which just isn't pleasant.

http://www.recipezaar.com/163358

Answer 3

It is worth trying.