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No Eggs. No butter. I have yet to try this if I can find a sub for the Olive oil. From Great Sauces and Dressings from The
Carb-Conscious Vegetarian by Robin Robertson
Ingredients:
3/4 cup soft tofu or vegan sour cream
1/4 cup soymilk
1 1/2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt, See note
1/8 teaspoon turmeric
1/8 teaspoon paprika
1/8 teaspoon cayenne
Procedure:
In a food processor or blender, combine the tofu or sour cream, milk, lemon juice, oil, salt (if using), turmeric, paprika
and cayenne.
Blend until smooth.
Note Use Salt if using Tofu.
You do not have to use the salt for the sour cream. No I have no clue why.
Serving Size:
4 servings
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