Date: Thu, 17 Jul 1997 08:50:18 -0700
From: Jacqueline (still@bconnex.net)
*Mock Sour Cream* (makes 1 1/2 cups)
1 (10.5 oz.) container silken tofu (1% Mori-Nu)
1 tablespoon fresh lemon juice
1 tablespoon brown rice vinegar
1 teaspoon brown rice syrup (I've used amazake fairly successfully)
1/2 teaspoon apple cider vinegar
1/2 teaspoon sea salt, or salt-free seasoning
optional additions: 2 tablespoons nutritional yeast
1 teaspoon mild mustard
Umeboshi vinegar in place of the cider vinegar
spices of your choice
Blend in a food processor until completely smooth. A pinch of dill
and thyme works well for use in the stroganoff recipes. This makes a great
chip-dip when mixed with chives and garlic.
kwvegan vegan