Prep 5 mins
Cook 2 mins
From a posting on fatfreevegan.com, posted by mipmup. This is a creamy sauce that can be used in several different ways. We like it on grilled veggie fajitas or as a dressing for taco salad. The chipotles are very spicy, so my suggestion is to use a small bit, taste, then add more to suit your own taste buds. The number listed below was perfect for ours- but we like things very spicy. Note: this recipe does not taste exactly like anything else (ie sour cream) so if you are looking for something that is exactly like a dairy product you will probably be disappointed. But, if you like creamy tofu then this recipe is for you. I use the lite form of this tofu to cut down on fat. The amount of tofu listed below is the average size of one package of aseptic tofu. Enjoy!
- 12 1⁄3 ounces silken tofu (in aseptic packaging)
- 3 individual chipotle chiles in adobo, canned
- 1 lime, juice of
- 2 small garlic cloves
- 1 teaspoon salt (optional)
- fresh ground black pepper
- Add all of the ingredients to a blender and blend until smooth.
- Add a liquid such as water or soy milk if you need a thinner sauce, which would depend on what you are making.
- Note: we have kept this in the fridge for up to three days with no apparent problems.
This is excellent! Don't be tempted to add extra garlic, though... I used 3 big cloves & there was more heat from the garlic than the chipotle. :( I used 1 big chipotle with about 1tsp adobo sauce. I don't think the salt is optional - it tasted nasty without it. The lime just brings it all together. I've made a similar but not vegan recipe & dh didn't know the difference! I love the added bonus of protein in the sauce. Made for the Vegan Swap 11/08. Thanks, AJO! edited to add that I served this on recipe#329762. YUM!