This tastes surprisingly sour, almost like sour cream.
4 ounces silken tofu (about ¼ package)
Juice from a wedge of lemon
1 clove garlic
Pinch of salt
1 TBLSP vegan mayonnaise
1 green onion, finely chopped
2 TBLSP fresh parsley, finely chopped (1/2 TBLSP dried will suffice in a pinch)
1 TBLSP fresh dill, finely chopped (1/2 TBLSP dried will do it too
- Combine tofu, juice, garlic, and salt in a food processor or blender, and whirl until smooth.
- Remove from the processor and add in the mayonnaise, green onion, parsley, and dill. Taste for salt and possibly pepper
- Chill for at least ½ an hour before serving.
Makes a good dip, or use it as a topping for potatoes (I like it on sweet potatoes), or you could mix it into your pasta sauce or plop it on your steamed veggies.
Seen here over steamed veggies (broccoli, string beans, mushrooms, onion, zucchini, and kale) and rice.