Tofu Sour Cream
A creamy, tangy, and dairy-free sour cream alternative made with tofu and cashews. Perfect for dips, tacos, and baked potatoes!
Equipment
- blender or food processor
- Measuring cups
- airtight container
Ingredients
- 7 ounces 198 g extra-firm tofu, drained well and pressed
- ¼ cup 28 g raw cashews, ground into a fine powder
- 1 tablespoon 15 ml white rice vinegar
- 1 tablespoon 15 ml lemon or lime juice
- 1 tablespoon 18 g white miso
- 1 tablespoon 15 ml canola oil
Instructions
- Place all the ingredients in a blender or food processor.
- Blend until very smooth and creamy.
- Transfer to an airtight container and store in the refrigerator for up to 1 week.
Notes & Wine Advice
Serving Tip:
Use as a topping for tacos, chili, or baked potatoes, or mix with herbs for a flavorful dip.
Wine Advice:
Pairs well with a crisp Sauvignon Blanc or a dry Riesling to complement its tangy flavor.
Nutrition values
Calories: 100 kcal | koolhydraten: 3 g | Eiwitten: 5 g | Vet: 8 g | Suiker: 1 g