Tartar Sauce
Excellent with fishy patties
Combine
- 1 cup tofu Onion Dip
- 3 1/2 tablespoons Refrigerator Bread and Butter
- Pickle Relish
Tofu Sour Cream
- Blend in a blender till creamy
- 1/3 cup raw cashews, washed
- 1/2 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon onion salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon garlic salt
Add
- 1 12.3-ounce package Mori-Nu firm tofu
- 2 1/2 tablespoons fresh lemon juice
Blend till creamy, Store in refrigerator.
Sunflower Sour Cream
- Blend in a blender till satin-smooth
- 2 cups hot water
- 1 1/2 cups hot cooked millet
- 1/2 cup raw sunflower seeds
- 2 teaspoons salt
Pour into a bowl. Stir in
- 1/2 cup lemon juice
- 1 teaspoon granulated onion
- 1 teaspoon dill weed
Store in refrigerator. Keeps up to two weeks.
Tofu Mayonnaise
- Blend in a blender till creamy
- 1/3 cup raw cashews
- 1/2 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Add
- 1 12.3-ounce package Mori-Nu firm tofu
- 1/2 tablespoon fresh lemon juice
Blend till creamy. Store in refrigerator.
Cucumber Dressing Blend in a blender till creamy
- 1/3 cup raw cashews
- 1/3 cup diced cucumber
- 1/4 teaspoon onion salt
- 1 tablespoon fresh lemon juice (add another teaspoon if you
like more lemony)
- 1 tablespoon honey
- 1/4 teaspoon garlic salt
Store in refrigerator.
All Recipes Taken From Tasy Vegan Delights |
