Sour Creme (Dairy-free)

Vegan

This works very well with chilli or mushroom stroganoff – or indeed, anything that requires sour cream in its recipe or as an accompaniment - such as the Mexican Black Bean Soup recipe or , elsewhere on this site.

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.

Serves:

1 jar, approx 350g

Time:

5 minutes

Gluten free

No nuts

No sesame

Reduced fat

Reduced sugar

Ingredients:

1 pack firm silken tofu (approximately 350g) – Mori-nu or Blue Dragon brands available in large supermarkets such as Sainsbury and Waitrose
2 tbsp lemon juice
1 tbsp plain vegetable oil (not olive) – rapeseed oil (canola) is best because it is bland tasting
1 tsp cider vinegar
1 tsp sugar
½ tsp salt or a little more, according to taste

Method:

1. 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.