Quick Tofu and Cashew Sour Cream (Vegan)
"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 recipe #161324 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."
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
2 cups
- Serves:
- 10-15
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
- Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
- Add the chives. (Blend briefly or green sour cream will result).
- Serve (thickens more if chilled).
Questions & Replies
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Reviews
-
MMMM!! I'm already vegetarian and am really trying to be closer to vegan and watch what I eat so I can feel better and get in shape. I'm trying to trim out all those little fats that add up, dressings being a huge factor! I made this with walnuts instead of cashews because of the high cost of cashews. I can't wait to catch a good deal on cashews, though, because this is AWESOME, even without them! It also helps to fill you up. Other than the nut switch, I made as directed. I have used this on sandwiches in place of mayo/meat and am eating as we speak on a salad in place of dressing, which is even healthier than the cottage cheese I usually sub for dressing. I can't wait to try on a baked potato! I may toy with adding different spices (Italian, taco, etc) and using in even more! It does have a teeny bit of "tofu" flavor when eaten plain that may be slightly hard for people who fear tofu (as it just doesn't have that sharp, fatty richness), but when mixed with other ingredients that is masked completely. I used quite a bit in a potato salad at a barbeque with some "health food fearing" friends. I didn't tell them and they raved about the salad. Afterwards I told my "if I know what's in it I might not like it but otherwise I'll eat anything" boyfriend and he was surprised! Has kept about a week so far in my fridge and I've been experimenting putting it on everything. VERY good - I will make this often! THANKS for the keeper!! -
Yummy! This is so nice and creamy. Since I didn't expect it to taste like the "real" thing, I was really pleased. I enjoyed it on a baked sweet potato. I will definitely make this again. Edited 10/8/07: I have been experimenting with this and have found that I like it with lime juice instead of lemon juice and that it is good if you add a pinch of nutritional yeast (but not too much). Thanks for posting this recipe. I have really been enjoying it. -
This worked great as a sour cream substitute in a pasta sauce I made. I used yellow onion instead of chives and halved the recipe, otherwise I made it as written. I can't say if it tastes good on its own but I'll still most certainly use it again! -
Wow! Yum!! I was surprised by how well this worked as a sour cream substitute. Thanks so much for sharing!!! :O) -
I enjoyed this much better than other sour cream recipes and better than the expensive store bought. My sweetie wasn't convinced enough to eat it alone but I used it in naan and everyone raved about the naan.
see 4 more reviews
Tweaks
-
This worked great as a sour cream substitute in a pasta sauce I made. I used yellow onion instead of chives and halved the recipe, otherwise I made it as written. I can't say if it tastes good on its own but I'll still most certainly use it again!
-
This was fan-flipping-tastic! I'm working on becoming vegan and I have always loved dairy and was very skeptical. I was more than pleasantly surprised with this recipe. Although looking at it now, I forgot the lemon juice. I also didn't realize that I had onion salt instead of onion powder (of course I realized it after I put in the salt) so i used 1/2 tsp of onion salt and it was still very good (and I grew up not eating a lot of salt... I'm always accused of undersalting). So if you make that mistake, you'll still enjoy it. Thank you for such a great recipe! -
Yummy! This is so nice and creamy. Since I didn't expect it to taste like the "real" thing, I was really pleased. I enjoyed it on a baked sweet potato. I will definitely make this again. Edited 10/8/07: I have been experimenting with this and have found that I like it with lime juice instead of lemon juice and that it is good if you add a pinch of nutritional yeast (but not too much). Thanks for posting this recipe. I have really been enjoying it.
RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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