Cauliflower Sour “Cream”
From an upcoming cookbook by Del Sroufe
I usually make sour “cream” with silken tofu. It is quick, easy and delicious. I have a few friends who can not eat tofu, and when they come over for dinner I make this recipe instead of the one made with tofu. It is equally delicious and almost as easy.
Ingredients
- 3 cups cauliflower florets steamed for 8- 10 minutes until tender
- 2 tsp lemon juice
- 2 tsp white wine vinegar
Instructions
- Combine all ingredients in a blender and process until smooth and creamy. Add water, 1 to 2 tablespoons at a time, if needed to make a creamy sauce.
- Store refrigerated for up to 5 days.
Tried this recipe?Let us know how it was!