Instructions:
1 (12 ounce) package silken soft tofu, drained
1/4 cup rice milk or soy milk
1 tablespoon lemon juice, freshly squeezed
1 tablespoon white wine vinegar
1/4 teaspoon salt
Directions:
Combine all ingredients in a blender with a lid. Purée mixture at top speed, scraping down the sides of the blender with a spatula, until smooth, about 1 minute. Transfer mixture to a container with a tight-fitting lid. Mixture will keep, covered and refrigerated, for 2 days.
Serve chilled; stir before serving.
Makes 1 3/4 cups, about 14 servings.
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