Jane’s White Sauce
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
I find that I am using this basic healthy white sauce in so many recipes that I wanted to share it here as its own recipe–with measurements.
I make a batch big enough to keep in the fridge and use over a few days in a variety of foods.
So far, I’ve used this sauce in tuna (or salmon) salad, creamy tuna noodle bake, macaroni and cheese, pasta with alfredo sauce, creamy soups, and stir frys. I’ve even been known to use it in waffles (don’t tell my kids).
Let me know how you like it and how you end up using it!
- 1 head steamed organic cauliflower until tender and sweet
- 1 cup organic milk my favorite is vanilla almond, can also use cow or soy
- 3-4 ounces firm organic tofu this is about 1/4 of a 14 oz. package
- 1/8 tsp sea salt or more, if desired, to taste
- Blend in Blendtec, or other powerful blender
- I like this steaming basket. It has a little stand underneath to raise it over the water. I put a little water in the pan, the veggies in the basket and a lid on top.
- A few of you mentioned that you don't buy tofu much and wondered what to look for. Here is one image of a type of tofu that we like. We find it in the refrigerated section, often near the produce.
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