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.