Photo by Chelsea Kyle
Here’s an easy preparation that’s quite useful as a topping for all kinds of vegan recipes.
Recipe information
Yield
makes a little more than 1 cup
Ingredients
1 cup crumbled firm or extra-firm silken tofu
2 to 3 tablespoons rice milk or Silk creamer, as needed
2 teaspoons lemon juice, or more to taste
1/4 teaspoon salt, or to taste
Preparation
Combine all the ingredients in a food processor or the companion container to an immersion blender. Process until very smoothly pureed, then transfer to a container with an airtight lid.
Nutrition Per Serving
(Per ¼ cup) Calories: 21
Total Fat: 1g
Protein: 2g
Carbohydrates: 1g
Fiber: 0g
Sodium: 88mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
