Tofu Sour Cream

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Blender
    Blender

We made a fabulous taco banquet this week, and it was sensational. You know how partial I am to the “come and help make dinner” dinner parties, where everyone congregates in the kitchen, and we make dinner together with everyone’s input.

We decided to switch gears this week and head to Mexico for inspiration. We made grilled onions, red peppers, zucchinis and spinach; home made corn tortillas; a stellar vegan guacamole (of course!); some fabulous fresh salsas; and a stupendous pico de gallo! The only thing missing, was a great sour cream, which everyone took great pleasure in unanimously voting for. Now, you all know that I have never been a condiment lover. Particularly of the creamy variety. So it would only make sense that I would mentally block out the need that any self-respecting taco lover yearns for -- the sour cream on top!

Now I have already admitted that I didn’t like traditional mayonnaise. I have never put mustard on top of anything in my life, and I would certainly never dream of adding pickles or relish. Now, I know I admitted some time ago to being a cream dreamer when it came to the cream concealed within things. But I probably need to clarify. I never liked cow’s milk growing up. In fact, I have never had a glass of dairy milk in my life. So it would naturally follow that I never ate cream on top of things, and never liked cottage cheese or sour cream. Now a sharp, mature, aged cheddar, or brie....OH.....show me the way to heaven with a smile on my face. THAT is a love that I found the hardest to part with when I became macrobiotic and vegan many years ago. And just like any addict, it is a daily struggle. I must admit, that, on special occasions, I have been known to “coat check my colon” and relapse. A stomach ache is always the nasty consequence of my dairy-inspired binge. Needless to say, my relapses are few and far between now.

But just like vegan mayonnaise, the weirdest thing is is that I can actually tolerate this sour cream. I don’t eat it very often, and with not as much enthusiasm as the guacamole that usually accompanies it. But I can honestly say, that I don’t mind a bit of tofu sour cream on the side now!

I got this recipe from my friend, Tony Chiodo, in one of his macrobiotic cooking classes about 15 years ago. We made vegan black bean tacos that were to die for! I remembered the joy last night, as I was trying to satisfy the hoards with a satisfactory vegan sour cream recipe! When it was clear that I was outnumbered 5:1, I quickly grabbed a pack of tofu from the pantry, and blended this up. I am not a big user of soy. But occasionally, I am not opposed to using it.

Just like all of Tony's wonderful recipes, he is right on target with this sour cream.

Thanks Tony! I love you.

For those of you who don’t know Tony, check out his website and grab a copy of one of his gorgeous cookbooks. His recipes are incredible.

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Tofu Sour Cream

Tofu Sour Cream

  • 1 pack (350 grams/12 oz) organic firm silken tofu
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coconut nectar (or other natural sweetener) plus more to taste
  • 2-3 tablespoons freshly squeezed lemon juice, or more to taste
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  1. Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds until smooth and creamy.
  2. Add in more lemon juice, sweetener, or salt to taste.

Published here with permission from Tony Chiodo.

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