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Tofu Sour Cream

Ingredients:

 

12.3 oz extra firm silken tofu, drained

 

¼ cup non-dairy milk powder

 

1 Tbsp grapeseed oil

 

1 Tbsp lemon juice

 

1 tsp honey

 

½ tsp citric acid crystals

 

1/8 tsp salt

 

½ tsp guar gum (optional)

 

Directions:

 

Blend all ingredients in high-powered blender until smooth.

 

Store extra in an airtight container in the frig for up to a week.

 

(Makes 1 ½ cups)

 

From: Brighten Up Breakfast by Erica Nedley

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