A lot of ideas are passed on from cook to cook, and this dish is no exception. I met Joy in January at Pastaio, a central London pasta restaurant. While we were chatting, she told me about a magical sauce that her vegan boyfriend makes weekly in a blender and that they love eating over pasta. After hearing about it, I became filled with single-minded zeal to try making something similar, and here are the results.
The silken tofu adds creaminess, the miso and nutritional yeast add big flavour and umami, and the herbs and lemon provide fresh zing. If you like it, please pass it on.
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