VERY SPECIAL TOFU SOUR CREAM
From "The Real Food Daily Cookbook" by Ann Gentry. This is a truly amazing sour cream. I have made it five times already (in one week after eating at RFD) and used it plain & in several recipes. It actually has less calories than dairy fat free sour cream & is infinitely more delicious. I hope you enjoy it as much as I have..
Provided by msmia
Categories Soy/Tofu
Time 2h5m
Yield 1 1/4 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients (except dill) in food processor. Process until smooth.
- Add dill & process to just combine.
- Transfer to covered container & refrigerate for a couple hours to let flavors develop.
- Use any way you would use regular sour cream!
- Note: umeboshi vinegar is available in asian or health food stores. Other vinegars may work too but try to find it - it is really quite unique & delicious.
Nutrition Facts : Calories 70.9, Fat 4.7, SaturatedFat 0.7, Sodium 25.1, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 4.9
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