Tofu Sour Cream Spread
Yield:: about 1¼ cups
Very thick and rich, and ready in mere minutes. So luscious it can even be used as a nondairy cream cheese spread.
- 1½ cups crumbled, lite silken tofu (firm) 3 Tablespoons fresh lemon juice
- 2 Tablespoons tahini
- ¼ teaspoon salt
- 2 teaspoons Red Star Vegetarian Support Formula nutritional yeast flakes
- Place all the ingredients in a blender or a food processor fitted with a metal blade. Process several minutes until the mixture is very smooth and creamy.
- Transfer the mixture to a storage container, and store it in the refrigerator. It will keep for about 5 days.
Calories: 36 Fat: 2 gm Carbohydrates: 2 gm Protein: 3 gm