sour cream substitute (was Re: does anyone need a recipe for...)
01/28/03 12:24 PM
Here's the soy sour cream. I have NOT tried this recipe, so if it's terrible please do let us all know--and if I try it, I'll post my response here, as well.
Have you tried Tofutti Sour Supreme? It's high in fat but if you want to use just a tiny amount it's a decent sour cream substitute.
Tofu Sour Cream
1 pound soft tofu 2 tablespoons light olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon sea salt 1 teaspoon umeboshi paste 1/2 teaspoon umeboshi vinegar Water as needed
1. In a 2-quart saucepan, combine the tofu with 2 cups water or enough to come halfway up the side of the pan. Bring to a boil, reduce heat, and cook, covered, for 5 minutes. Allow to cool. 2. In a food processor or blender, combine the tofu, oil, lemon juice, salt, umeboshi paste, and umeboshi vinegar and blend until smooth, adding water as necessary to arrive at sour cream-like consistency. Chill. Yield: About 1 1/2 cups. --adapted from _The Natural Gourmet_