Umeboshi Cream

Serves: 5
Total Calories: 45
Yield: 1 cup


1 (12 1/2-ounce) package firm silken tofu
1 tablespoon umeboshi paste, or 3 umeboshi plums
2 tablespoons flaxseed oil
1 clove garlic


1. Place all the ingredients in a blender and blend until very smooth and creamy.
2. Transfer the mixture to a bowl and serve. Refrigerate any leftovers in a covered container up to three days.

For a Change . . .
* To turn this dip into a sauce, add a little water or soymilk and adjust the seasonings if necessary. You can heat the sauce, but do not boil.

Nutritional Facts:

Serves: 5
Total Calories: 45
Calories from Fat: 0

This Umeboshi Cream recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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