Tofu Sour Cream
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:58pm

Ingredients




3 ounces soft silken tofu
2 teaspons olive oil
1 1/2 teaspoons rice vinegar
1 1/2 teaspoons fresh lemon juice
pinch of salt

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.

About


From "Students Go Vegan Cookbook" by Carole Raymond.