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).
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
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
Keywords
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