Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 Why that sounds easy enough. Thank you for the recipe. Lawanna , " wwjd " <jtwigg wrote: > > The lemon juice and hint of honey give this non-dairy sour cream alternative > the authentic sour tang. > > Tofu Sour Cream > > 1(12.3 oz) carton Mori-Nu lite, firm silken tofu > 1/4 c. canola oil > 3 T. lemon juice > 1/2 t. honey > 1/2 t. salt > > In a blender, blend all the ingredients on high until smooth and creamy, 1-2 > minutes, stopping periodically to scrape the sides. Put in a bowl, cover > and put in the refrigerator. Will store for up to 1 week > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2008 Report Share Posted July 31, 2008 You're welcome. It's very easy, tasty and doesn't cost much to make. It's good to have something to use in place of sour cream, if you are vegan or have dairy allergies. You could make this in your food processor or I use my Vita-Mix that has a tamper in it. Add some herbs to it and a little veganaise and you have a yummy dip. Judy - lawannasoul Thursday, July 31, 2008 9:15 PM Hello Judy Re: Tofu Sour Cream Why that sounds easy enough. Thank you for the recipe. Lawanna , " wwjd " <jtwigg wrote: > > The lemon juice and hint of honey give this non-dairy sour cream alternative > the authentic sour tang. > > Tofu Sour Cream > > 1(12.3 oz) carton Mori-Nu lite, firm silken tofu > 1/4 c. canola oil > 3 T. lemon juice > 1/2 t. honey > 1/2 t. salt > > In a blender, blend all the ingredients on high until smooth and creamy, 1-2 > minutes, stopping periodically to scrape the sides. Put in a bowl, cover > and put in the refrigerator. Will store for up to 1 week > Quote Link to comment Share on other sites More sharing options...
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