This is one of the most basic recipe building blocks that I use in the kitchen. It is super simple, and can be made from mostly non-perishable pantry staples. It replaces store-bought sour creams -- which are often not only quite pricey, but contain added oils, high sodium and or other undesirable ingredients. Make sure that the tofu is organic and Non-GMO project verified, as soy products have a high likelihood of being genetically modified and/or contaminated with Round-Up or other chemicals. Silken tofu gives the best result, but you could use another tofu in a pinch. I always buy the firmest tofu I can find -- the difference between soft and firm is simply how much water has been squeezed out. No point paying for extra water.
Ingredients:
Ingredients:
12.3 oz package of aseptic silken, Mori-Nu Tofu --
4 tsp lemon juice
1 TBS apple cider vinegar
2 drops liquid stevia (Sweet Leaf Brand Stevia Clear)
Optional -- to make a richer topping also add 2 TBS of raw cashews. But I omit these when making food for people seeking to limit fat or calories.
Directions:
Place all ingredients in the blender and blend on high until smooth and creamy. You might need to stop blender and scrape downs sides a few times. Store Sour-topping in a glass jar in the refrigerator. It keeps for at least a week.
This topping is terrific on a baked potato -- we like to drizzle a bit of organic gluten-free tamari on top and sprinkle with pepper. It's also great in burritos, on tacos, as a garnish on savory lentil dishes and curries. In fact, you can use it in place of sour cream in just about any recipe.
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