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.
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.
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.