Submitted by: Danamarie
I found this on the PCRM web site tonight. I have not tried it…
Blend in a food processor or blender until very smooth:
1 pound tofu
juice of 1-1/2 lemons
1 tablespoon dill
1 teaspoon salt
Keep chilled. Use it as a basis for an herb or spicy dip, or on
burritos or baked potatoes. Try different brands of tofu, as the
softer varieties work better.
From The Power of Your Plate by Neal D. Barnard, M.D.
From the Fatfree Vegan Email List archives
February 27th, 2013 at 9:22 am
I read that you can substitute cashews to have cashew sour cream. Google it.