Lemon-Dill Tofu Cream

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Lemon-Dill Tofu Cream

Source: www.veganchef.com

 

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm

1/3 cup soy milk

3 T. lemon juice

2 T. freshly chopped dill

1 T. nutritional yeast

1/2 t. salt

 

In a food processor or blender, combine all of the ingredients and puree

until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour

to allow the flavors to blend. Serve as a topping for soups, salads, and

other dishes just as you would use sour cream.

 

Yield: 2 1/2 cups