Recipe compiled by Gitta Rembel, posted
This cream is very good on bread and salads where you normally use yogurt or sour cream.
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:
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A free-radical is a molecule that steals electrons from other molecules, thus altering the stability of the victim molecule, The unstable molecule then steals from another victim. If left unchecked, this cycle can continue thousands of times. These reactions can damage DNA and lead to cellular reproduction disorders such as cancer. Antioxidants, such as vitamins A, C and E, have the power to stop this deadly cascade.
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