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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 3 12 cups silken tofu, well drained
- 14 cup sumac concentrate or 14 cup fresh lime juice
- 2 tablespoons brown rice vinegar or 2 tablespoons wine vinegar
- 14 cup lecithin granules
- 2 tablespoons mellow miso (light)
- 2 tablespoons chopped fresh dill (optional)
- 2 tablespoons corn oil
Method
- In a food processor or using a whisk puree all ingredients.
- Tightly covered this will keep 5-7 days inthe fridge.
- It does not freeze well.