 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
No Eggs. No butter. I have yet to try this if I can find a sub for the Olive oil. From Great Sauces and Dressings from The Carb-Conscious Vegetarian by Robin Robertson Ingredients:
3/4 cup soft tofu or 3/4 cup vegan sour cream |
1/4 cup soymilk |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1/2 teaspoon salt, see note |
1/8 teaspoon turmeric |
1/8 teaspoon paprika |
1/8 teaspoon cayenne |
Directions:
1. In a food processor or blender, combine the tofu or sour cream, milk, lemon juice, oil, salt (if using), turmeric, paprika and cayenne.
2. Blend until smooth.
3. Note Use Salt if using Tofu.
4. You do not have to use the salt for the sour cream. No I have no clue why.
|
|