Guest guest Posted August 28, 2000 Report Share Posted August 28, 2000 * Exported from MasterCook * Tofu Sour Cream Recipe By :366 Simply Delicious Dairy-Free Recipes, Robin Robertson Serving Size : 0 Preparation Time :0:00 Categories : 366 Simply Delicious Dairy Fre Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup firm tofu -- well drained 1/4 cup soy milk 1 tablespoon lemon juice 1/4 teaspoon salt In a food processor, combine the tofu and soy milk until smooth and creamy. Add the lemon juice and salt. Refrigerate, covered, until ready to use. Refrigerated and tightly covered, this sour cream will keep for up to two weeks. S(ISBN): " 0-452-27623-3 " Copyright: " 1997 " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 10g Total Fat; (46% calories from fat); 17g Protein; 8g Carbohydrate; 0mg Cholesterol; 556mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Per serving: 17 Calories; 1 g Protein; 1 g Fat; 42% Calories from Fat; 0 mg Cholesterol; 0 g Fiber; 77 mg Sodium; 9 mg Calcium Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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