Prep 10 mins
Cook 0 mins
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.
- 340.19 g boxmorinu soft silken tofu (or 9 ounces regular tofu and 1/2 cup water)
- 118.29 ml raw cashew nuts
- 14.79 ml lemon juice
- 4.92 ml salt
- 4.92 ml onion powder
- 29.58 ml fresh chives, snipped (may use dried chives)
- 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).
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!
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!!
Wow! Yum!! I was surprised by how well this worked as a sour cream substitute. Thanks so much for sharing!!! :O)