Wednesday, December 22, 2010

Vegan Sour Cream

  • 1 cup crumbled firm silken tofu
  • 3 tbsp. rice milk or soy milk creamer
  • 2 to 3 tsp. lemon juice
  • Dash of salt
  • Food processor or blender
  1. Combine 1 cup crumbled tofu, 3 tbsp. rice milk or soy milk creamer, 2 or 3 tsp. lemon juice and dash of salt.
  2. Blend until pureed.
  3. Taste and add more lemon juice or salt if needed.
  4. Serve a dollop with tortilla dishes, tamales or Mexican casseroles.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.