Monday, November 16, 2009

Tofu Sour Cream

Tofu Sour Cream

8 ounces firm or extra firm silken tofu
2 tablespoons lemon juice
3 tablespoons Canola oil
2 teaspoons brown rice vinegar
½ teaspoon sea salt or kosher salt

In food processor, whip tofu until smooth. Add remaining ingredients and process until well combined.
Chill before serving.

Note: if you want a spicy sour cream, just add ½ a jalapeno (stem and seeds removed) while processing remaining ingredients.

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