I've been cooking a lot lately with a product called Toffutti .
It's a cream cheese substitute made from soya - I haven't tried it as a full on cheesecake substitute , but I can attest to it's absolute delicious and creamy outcome when used to make a 'cream' sauce .
This is how I make a creamy mushroom sauce ( which we eat on GF pasta , or as a topping on grilled chicken or steak )
Here's how my recipe goes
You can remove the lid every now and then to check and stir around , but you don;t want too much of the water to evaporate, as a lot of the mushroom flavour is going to be in that water, and cooking the mushrooms in their own juices intensifies the flavour.
Once the mushrooms are mostly all floppy and soft, remove the lid , and add the tofutti . Turn up the heat a little ( but not all the way) and stir until all the toffutti is 'melted' into the mushroom sauce and has taken on the brownish colour of the mushroom juices.
At this point , taste test , you may need to add a little salt ( I use veggie salt) if you aren't using portobello mushrooms.
If the sauce is very sticky and not very saucy , then add a little soya or almond milk to loosen it up a bit.
Cover and let the sauce bubble for a couple of minutes, and then serve.
It's a cream cheese substitute made from soya - I haven't tried it as a full on cheesecake substitute , but I can attest to it's absolute delicious and creamy outcome when used to make a 'cream' sauce .
This is how I make a creamy mushroom sauce ( which we eat on GF pasta , or as a topping on grilled chicken or steak )
Here's how my recipe goes
Ingredients
- 250g sliced portobello mushrooms ( large brown field mushrooms are also good)
- a dab of canola margerine
- 2-3 tbsp Olive oil
- 1/2 tub of Toffutti (no more than 125g)
- a teaspoon of chopped garlic ( or 2 fresh cloves crushed and peeled )
- a little soya milk or almond milk for thinning
Equipment you will need
- A medium to large non-stick frying pan with a lid
- wooden or nylon spoon for stirring
How to do it
Heat up the oil in the frying pan , and add the margerine . When it's melted , fry the garlic for a couple of seconds and then add all the sliced mushrooms. This is a quick step as you don't want to burn the garlic. Fry the mushrooms until they start to soften and 'sweat'. Turn down the heat , cover the pan with the lid, and allow the mushrooms to sweat until they look like they are mostly cooked.You can remove the lid every now and then to check and stir around , but you don;t want too much of the water to evaporate, as a lot of the mushroom flavour is going to be in that water, and cooking the mushrooms in their own juices intensifies the flavour.
Once the mushrooms are mostly all floppy and soft, remove the lid , and add the tofutti . Turn up the heat a little ( but not all the way) and stir until all the toffutti is 'melted' into the mushroom sauce and has taken on the brownish colour of the mushroom juices.
At this point , taste test , you may need to add a little salt ( I use veggie salt) if you aren't using portobello mushrooms.
If the sauce is very sticky and not very saucy , then add a little soya or almond milk to loosen it up a bit.
Cover and let the sauce bubble for a couple of minutes, and then serve.
Alternatives
I sometimes add fresh chopped basil and extra garlic to give it a little bit of an 'Italian' flavour.
I also use the same basic recipe with some extra Soya milk , and then add a couple of tablespoons of gluten free onion gravy powder ( or brown onion soup powder) to make a base for baking a dairy free vegetable casserole.
Happy Cooking !
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