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Pine Nut Cream

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“This recipe is from Veganomicon, and it is one of the steps in Isa's vegan version of Moussaka. However, this wonderful creamy blend is a great vegan substitute for Bechamel sauce. I particularly like to add this to baked pasta dishes, vegan lasagnas, or add a bit to make a regular tomato marinara sauce rich and creamy!”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend pine nuts and lemon juice in a food processor or blender until smooth.
  2. Add silken tofu, cornstarch, garlic, a pinch of nutmeg, salt and white pepper to taste, and pulse to combine.
  3. Use in place of bechamel to add creaminess to tomato sauces for baked pasta dishes!

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