I used to LOVE sour cream. It was my favorite part about mexican dishes (other than the cheese, of course). I’ve learned to live without since the store-bought vegan brands are highly processed and fattening, with added oil and junk. And quite frankly, I don’t think they taste a thing like sour cream! This recipe is much closer to the real thing, in my opinion. Is it exactly like it? No, but it’s a nice, healthy substitute. And considering it’s got about 16 calories and 1 gram of fat per tablespoon, you can’t go wrong! We enjoyed it on our BBQ Lentil Tacos or with Chili (see Recipes).
This sour cream substitute is quick and easy to make. The recipe is easily doubled, in which case you would use the entire package of tofu. If you only use half, be sure to store the remainder in the fridge, covered in water. Enjoy this Sour Un-Cream anyway you would the real thing.
|
|
|
|
|
This sour cream substitute is quick and easy to make. The recipe is easily doubled, in which case you would use the entire package of tofu. If you only use half, be sure to store the remainder in the fridge, covered in water. Enjoy this Sour Un-Cream anyway you would the real thing.
|
Ingredients
- 1/2 package extra firm silken tofu 12 oz package
- 1/4 cup raw cashews
- 1 tsp rice or apple cider vinegar
- 2 TBS lemon juice
- 1/2 tsp sea salt
- 1-3 TBS water start with 1 TBS
Servings: about 2/3 cup
Units:
Instructions
- Combine all ingredients in high-powered blender or food processor, mixing until very smooth and creamy. If you don't have a high-powered blender such as a Vita-Mix or Blentec, it's best to soak the cashews for an hour prior to blending. Add more lemon juice if you want a tangier result.
Share this Recipe
Powered byWP Ultimate Recipe