Date: Sat, 4 Sep 1999 06:53:29 -1000
From: "Dr. Neal Pinckney" (heart@aloha.net)
Message-Id: (000901bef6f6$0b0f6aa0$86190ccf@heart)
Vegan Sour Cream
I've developed a vegan "sour creme" that I use in all dishes is
1 package Mori-Nu "Lite" extra firm tofu, well drained
1 T lemon fresh juice
1/4 C plain soy or rice milk (my favorite is "Better than Milk")
1 T Molly McButter or Butter Buds
1/2 t sweetener (sucunat, stevia, brown rice syrup, or vegan sugar)
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.
kwlacto lacto