Tofu
Tofu Vegan Sour Cream from the Pantry
Look at me popping in on a Thursday! Hi! I’m going for this a speedy one. I often find
- Serves 2
- Prep 5 minutes
- Total 5 minutes
Look at me popping in on a Thursday! Hi!
I’m going to cook this a short one….
I often find myself wanting to share various sauces, dips, spices, and more with you as ingredients in bigger recipes. Kind of like this gingerbread spice and this enchilada sauce. SO, I’m going to be doing a bit more of that on Thursdays:)
Today we have Tofu Vegan Sour Cream. I’ve made dairy free sour creams in a few different ways and making it with tofu is one of my go-to ways (cashew cream sour cream being a close second).
In typical fashion, you can expect to see some tasty recipes in the coming weeks that include this tofu sour cream.
The recipe
Tofu Vegan Sour Cream from the Pantry
- Serves 2
- Prep 5 minutes
- Total 5 minutes
Ingredients
- 1 package of firm tofu (roughly 400 grams of [url undefined]tofu[/url])
- 1 tablespoon of miso paste
- 1 clove of garlic
- ¼ teaspoon of salt
- ¼ cup of lemon juice
- 1-2 tablespoons of water if needed) to achieve your desired consistency. Could also add additional lemon juice instead
Method
- 1
Add all of the ingredients to a blender or food processor and blend until creamy and smooth. If you want the consistency to be a bit thinner and creamier, add in a bit of water or additional lemon juice.
- 2
ENJOY!
