Sour Cream – Silken-tofu based
This works very well with chilli, mushroom stroganoff – or anything that requires sour cream in its recipe or as an accompaniment – such as the Mexican Black Bean Soup recipe, loaded nachos etc.
It will keep in an air-tight container for several days – or if you won’t get through it, divide it into two containers and freeze one of them. When defrosted, give it a quick whizz with a hand blender or food processor before using.
Alternatively, there are lots available in the shops now… including supermarkets (check out the free-from sections), health food shops and online.
This recipe was taken straight from our Everybody’s Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more).
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Total time
5 minutes
Cuisine
Mexican, Central and South American
Servings
4
Ingredients
- 1 pack firm silken tofu (approximately 350g) – Mori-nu or Blue Dragon brands available in large supermarkets such as Sainsbury and Waitrose. Most health food shops sell it too.
- 2 tbsp lemon juice
- 1 tbsp plain vegetable oil (not olive) – rapeseed oil (canola) is best because it is bland tasting. For a much stiffer cream just drizzle in more oil very gradually as you blend
- 1 tsp cider vinegar
- 1 tsp sugar or vegan syrup (eg maple or agave)
- ½ tsp salt or a little more, according to taste
Instructions
- Blend the tofu until it is completely smooth and creamy and has lost its grainy texture.
2. Add the remaining ingredients and blend again until everything is well mixed in. Taste and adjust seasoning if necessary.
Keywords
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