Tofu Sour Cream with Chives

This is an easy tofu sour cream recipe that contains chives as well. Needless to say, it is made with tofu, chives and cashews. When I tasted this cream on its own I thought it wasn’t quite a success. It really didn’t taste like much. However, when I topped my potatoes with it and tasted it again I wanted to add more cream right away.

This cream is ideal to be used over baked potatoes, on hamburgers and in wraps. But be sure to use it all within a day or two. Tofu seems to go bad quite quickly.

Tofu Sour Cream with Chives

Total Time: 15 minutes

Serving Size: 4 people

Tofu Sour Cream with Chives

Ingredients

  • ½ cup Cashews
  • ¾ cup Boiling Water
  • 1 tablespoon Lemon Juice
  • ½ teaspoon Herbal Salt
  • ½ teaspoon Fructose/Honey
  • Pinch of Ginger
  • 1 Block Firm Tofu
  • ¼ cup Chives

Instructions

    The soaking part:
  1. Add cashews to a blender and add the boiling water to cover them.
  2. Let the cashews soak for 5 minutes.
    The blending part:1
  1. When it has soaked, add the lemon juice, herbal salt, fructose and ginger to the blender.
  2. Blend the mixture together.
  3. Add the tofu and blend again until the mixture is very smooth.
  4. Transfer to a bowl of your choice.
    The cutting and mixing part:
  1. Cut the chives in small little rings.2
  2. Mix all together.

Notes

1. Do not blend the chives with your mixture.

2. If you don’t like chives you can use spring onions instead.

* You can use this sour cream on cooked potatoes or as a sauce on your home-made hamburgers.

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This entry was posted in Sauces.

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