Vegan Recipes - Salads

Sour Dressing

From The Saucy Vegetarian by Joanne Stepaniak, (Book Publishing Co., 144 pages)
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Ingredients:

1-1/2 cups crumbled silken tofu
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon ground coriander
2 tablespoons canola oil

Directions:
Combine all the ingredients, except the oil, in a blender, and process until creamy. With the blender running, drizzle in the oil in a slow steady stream through the cap opening in the blender lid. Chill. Stir before serving. Makes about 1-1/2 cups.

Comments:
A magnificent dairy-free sour cream. Try this on baked russet potatoes, a salad of raspberries, bananas, mango and pecans, or cold cantaloupe soup.

Per tablespoon: Calories 22, Protein 1 g, Fat 2 g, Carbohydrates 1 g.

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