Lemon-Dill Tofu Cream

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Lemon-Dill Tofu Cream

 

1 12.3 oz package silken style tofu, firm

1/3 cup soy milk

3 tablespoons lemon juice

2 tablespoons freshly chopped dill

1 tablespoon nutritional yeast

1/2 teaspoon salt

 

In a food processor or blender, combine all of the ingredients and puree until

smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow

the flavors to blend.

Serve as a topping for soups, salads, and other dishes just as you would use

sour cream.

Makes 2 1/2 cups.