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.

Yield: 2 cups

Ingredients

3 cups cauliflower florets, steamed for 8- 10 minutes until tender

2 tsp lemon juice

2 tsp white wine vinegar

Directions

1. 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.
2. Store refrigerated for up to 5 days.