Creamy Soy Cooking Blend | Edgy Vedgy Recipes

Instructions

Add the drained tofu, soy milk, lemon juice (or vinegar), salt, and sugar to a high-speed blender.

Blend until completely smooth and creamy. Ensure there are no lumps of tofu left for a professional finish.

Taste and adjust acidity or salt. For a thicker consistency like Greek yogurt, let it sit in the fridge for 30 minutes.

Perfect base for curries, tandoori marinades, or fresh Tzatziki.

Use 1:1 in place of yogurt or buttermilk in cakes and muffins.

Stir into hot soups at the end of cooking for instant creaminess.

Add 1 tsp cornstarch if a more stable sauce is needed for high heat.

Use silken tofu for a pourable consistency and firm tofu for a thicker, richer texture.

Ensure your soy milk is unsweetened and plain to keep the profile savory and versatile.