Vegan Chipotle Cream

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!

• Ready In: 7 mins
• Serves: 4

Ingredients

• 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

Directions

1. Add all of the ingredients to a blender and blend until smooth.
2. Add a liquid such as water or soy milk if you need a thinner sauce, which would depend on what you are making.
3. Enjoy!
4. Note: we have kept this in the fridge for up to three days with no apparent problems.