Vegan sour creme

1 servings

Ingredients

Quantity Ingredient
1 pack Mori-Nu \"Lite\" extra firm tofu; well drained
1 tablespoon Lemon fresh juice
¼ cup Plain soy or rice milk; (my favorite is \"Better than Milk\")
1 tablespoon Molly McButter or Butter Buds
½ teaspoon Sweetener; (sucunat, stevia, brown rice syrup, or vegan sugar)

Directions

I've developed a vegan "sour creme" that I use in all dishes is Mix in blender until a smooth paste.

Keeps in refrigerator about 10 days if tightly closed. If some "water" appears after storage, simple pour it off.

Posted to fatfree digest by "Dr. Neal Pinckney" <heart@...> on Sep 4, 1999, converted by MM_Buster v2.0l.

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