Tofu Sour Cream

[Guest guest]

Tofu Sour Cream

Source: 3ABN

 

1/4 cup raw cashews, optional

1/3 cup water (less if omitting cashews)

16 oz. brick tofu

1 tsp. salt

1 1/2 tsp. lemon juice

 

Rinse and drain tofu. Set aside. Put dry cashews into blender and whiz a

few seconds. Add water and liquefy. Add remaining ingredients and blend

until smooth.

 

Serving suggestions: top a baked potato; serve with tossed salad; top fruit

for a dessert (may add sweetening); dollop on waffles.

 

Yield: 3 cups