Guest guest Posted September 2, 2005 Report Share Posted September 2, 2005 Tofu Sour Cream (Makes 3 cups) Many Hungarian dishes have sour cream as an important ingredient. You can purchase soy or nondairy sour cream, or you can whip up a batch. Store, covered, in the refrigerator, and it should last for up to four days. 2 cups silken or soft tofu, drained 3 tablespoons lemon juice 1/4 teaspoon salt 1 tablespoon vegetable oil Place all ingredients in a blender or food processor canister. Process until smooth and creamy. Cover and store in refrigerator until ready to use. Total calories per 1/2 cup serving: 66 Carbohydrates: 3 grams Sodium: 101 milligrams Fat: 5 grams Protein: 4 grams Fiber: <1 grams (Vegetarian Journal, Issue 1 2002, " Hungarian Cuisine, " Nancy Berkoff, RD, EdD, CCE) Quote Link to comment Share on other sites More sharing options...
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