Tofu Sour Cream
About
From "Students Go Vegan Cookbook" by Carole Raymond.
Yield:
4 servings
Added:
December 10, 2009
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Preparation
1
In a bowl with deep sides, combine all the ingredients with a fork or wire whisk, mashing the tofu against the sides and whipping until it's cream. Refrigerate 2-3 days.
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