Mayocreme

Mayocreme

 

1 pkg (12 oz) firm silken tofu, drained

1 ½ tablespoons lemon juice

1 teaspoon date sugar

½ teaspoon salt

¼ teaspoon dry mustard

Pinch of white pepper

 

Combine all the ingredients in a food processor until thoroughly combined and smooth. Refrigerate for at least 2 hours before serving.

 

This recipe can be used as sour crème, mayonnaise or as the basis of a salad dressing.

 

For salad dressing: ¼ cup Mayocreme; 1 tablespoon orange juice; 2 tablespoons prepared mustard; Balsamic vinegar to taste. Combine ingredients and add a small amount of water to thin, if necessary. 

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