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tofu-sour-cream-4 recipe

Date: Thu, 17 Jul 1997 08:50:18 -0700
From: Jacqueline (still@bconnex.net)

*Mock Sour Cream* (makes 1 1/2 cups)

1 (10.5 oz.) container silken tofu (1% Mori-Nu)
1 tablespoon fresh lemon juice
1 tablespoon brown rice vinegar
1 teaspoon brown rice syrup (I've used amazake fairly successfully)
1/2 teaspoon apple cider vinegar
1/2 teaspoon sea salt, or salt-free seasoning

optional additions:     2 tablespoons nutritional yeast
                        1 teaspoon mild mustard
                        Umeboshi vinegar in place of the cider vinegar
                        spices of your choice

        Blend in a food processor until completely smooth.  A pinch of dill
and thyme works well for use in the stroganoff recipes.  This makes a great
chip-dip when mixed with chives and garlic.  

kwvegan vegan