Ready in about: 10 minutes | Serves 10
This milk-free sour cream is an excellent substitute for ordinary as well as all types of light or generally low-fat yogurts.
Ingredients
1 lb. Soft tofu
1 tbsp Olive oil
5 tsp Lemon juice
2 tsp Apple vinegar
1 tsp Sugar or sweetener
Salt, to taste
Directions
Put all the ingredients in a blender.
Beat five minutes until the mass is very creamy and smooth.
Cool the vegetarian sour cream for two hours so that it can thicken.
Serve with what you want and fresh vegetable salads. Use within 5-6 days.
Nutritional info per serving (1 tbsp.):
Calories: 92. Fat: 21 g. Protein: 8 g. Carbs: 2 g.