Some people love the convenience of store-bought vegan sour cream but don’t like a few of the ingredients that are in some of them. Cashew Cream is a great soy-free solution, and the tofu-based one can be made super thick.
GLUTEN-FREE OIL-FREE SOY-FREE (FOR CASHEW CREAM)
TOTAL PREP TIME: 5 to 10 minutes
YIELD: 1 1/4 cups (285 g)
INGREDIENTS:
- Cashew Cream
- 1 cup (140 g) cashews
- 1/4 to 1/2 cup (60 to 120 ml) water
- Juice of 1 lemon
INSTRUCTIONS:
- Add the cashews, 1/4 cup (60 ml) of the water, and the lemon juice to a food processor or blender and blend until smooth, scraping down the sides as you go.
- If you are using a food processor, it will take longer than you think to get a smooth mixture. It will not be quite as silky smooth as if you had used a powerful blender, but it will still taste great!
- Add the remaining 1/4 cup (60 ml) water if you need to thin the mixture or if you have a less powerful blender.
NUTRITIONAL INFORMATION:
PER 2-TABLESPOON (29 G) SERVING:
- 49.2 calories; 5.2 g total fat; 1.0 g saturated fat; 2.0 g protein; 3.6 g carbohydrate; 0 g dietary fiber; 0 mg cholesterol.
EXTRA-THICK SILKEN TOFU SOUR CREAM:
TOTAL PREP TIME: 5 minutes
YIELD: 1 cup (350 g)
INGREDIENTS:
- 1 package (12.3 ounces, or 350 g) silken tofu
- 1 to 3 tablespoons (15 to 45 ml) water
- Juice of 1 lemon
INSTRUCTIONS:
- Add the tofu, 1 tablespoon (15 ml) of the water, and the lemon juice to a food processor or blender and blend until smooth, scraping down the sides as you go.
- Add the remaining 1 to 2 tablespoons (15 to 30 ml) water if you need to thin the mixture or if you have a less powerful blender.
NUTRITIONAL INFORMATION:
PER 2-TABLESPOON (44 G) SERVING:
- 23.1 calories; 1.0 g total fat; 0 g saturated fat; 1.9 g protein; 1.0 g carbohydrate; 0 g dietary fiber; 0 mg cholesterol.
