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Tuesday, January 5, 2010

Tofu Sour Cream

Many recipes for this kitchen staple are similar, yet I can tell you that my variation is delicious. It is equally nice atop a steaming bowl of borsch as it is folded into a coffee cake.

1 pkg silken tofu
1 tbsp lemon juice
1 tbsp agave nectar
2 tbsp apple cider vinegar
1 tbsp Bragg's Liquid Soy Seasoning

Add all ingredients to blender and process until smooth and creamy.
Makes about 1 cup.

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