Dietary: Vegan | Soy free | Gluten-free | Sugar-free
Yield: 180 g (3/4 cup) | Prep time: 5 mins | Ready in: 5 mins
Sourced and adapted from: ohsheglows.com
- 240 g | 1 cup silken tofu
- 120 g | 1/2 cup water, as needed
- 2 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1/4 tsp sea salt, to taste
STEP 1: Place tofu in a bowl and place in the blender.
STEP 2: Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
STEP 3: Once it’s super smooth, it’s ready! Transfer into a small container. The cream will thicken up as it sits. Lasts up to 5 days in the fridge.