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.
Mexican, Central and South American
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