Health Facts, Articles and Recipes
Recipe compiled by Gitta Rembel, posted
This cream is very good on bread and salads where you normally use yogurt or sour cream.
- 800 g medium fine tofu
- 6 T flaxseed oil
- 6 T coconut cream
- Juice of 1 lemon
- Salt to taste (1 t)
- 1 T lecithin granules
- 1⁄2 t vanilla essence
Squeeze tofu through cheese cloth until most liquid is extracted.Put into blender together with all other ingredients.
Blend on high speed,using a spatula to turn until tofu is smooth like sour cream. Store in fridge.
This recipe can also be used with boiled or baked potatoes.For this purpose I would add the following ingredients:
- 2 gherkins finely chopped
- 1 bunch of dill chopped
- 4 spring onions diced fine
- Some capers (optional)