Lemon-Dill Tofu Cream

 
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

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett