Quick Tofu and Cashew Sour Cream (Vegan) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with Wonderful Curried Sweet Potato Soup by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow. Ingredients:
1 (12 ounce) box morinu soft silken tofu (or 9 ounces regular tofu and 1/2 cup water) |
1/2 cup raw cashew nuts |
1 tablespoon lemon juice |
1 teaspoon salt |
1 teaspoon onion powder |
2 tablespoons fresh chives, snipped (may use dried chives) |
Directions:
1. Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
2. Add the chives. (Blend briefly or green sour cream will result).
3. Serve (thickens more if chilled).
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