Tofu Sour Cream
Make your own creamy, tangy tofu sour cream at home with just a few simple ingredients. Perfect for tacos, baked potatoes, or as a dip!
Equipment
- blender or food processor
Ingrediënten
- 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
Instructies
- Place all the ingredients in a blender or food processor.
- Blend until smooth and creamy.
- Transfer to an airtight container and refrigerate for up to 1 week.
Notes / Tips / Wine Advice:
Serving Tip:
Use as a topping for tacos, baked potatoes, or as a creamy dip for chips and veggies.
Wine Advice:
Pair with a crisp, light white wine like Sauvignon Blanc or a dry Rosé to complement the tanginess of the sour cream.
Nutritional Information
Calories: 30 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 2.5 g | Fiber: 0.5 g | Sugar: 0 g | Salt: 0.1 g
