Tofu has always been a must-have item in my refrigerator, and it is certainly one of my all-time favourite ingredients. I add it to miso soups, soba noodles, and stir-fries all the time. And for the first time last week, I used it as an ingredient in the chocolate soy ice cream. I was totally amazed by how tofu can mimic the consistency of ice cream, and wondered if I can make my own sour cream out of it.
Ever since I realized that my body is intolerant to dairy, I have been avoiding recipes that require the use of any sort of dairy-based cream. It is easy to substitute milk for other types of milk in a recipe, but it is a challenge to find substitutes for dairy-based creams. The problem gets worse when the recipe calls for the use of sour cream. BUT, I think I may have found a solution to this problem – make my own homemade dairy-free sour cream!
I used this homemade sour cream on my quinoa waldorf salad, and it was beautiful. Sure, it doesn’t taste like the regular sour cream, but it was still lovely. I had to stop myself from eating this sour cream straight from the food processor. Even if I wasn’t intolerant to dairy, I might still make this because it is healthier and lower in fats as compared to the regular sour cream found in the shops.
Dairy-free Tofu Sour Cream
Adapted from Go Dairy Free
1 pkt 300g silken tofu
3 tbsp lemon juice
1 tbsp olive oil
1.5 tsp maple syrup
1/8 tsp sea salt
1 tbsp unsweetened soy milk (optional)
- Combine all the ingredients except for the soy milk in the blender, and process until you get a smooth mixture. I did not have to add more soy milk to the mixture because my mixture turned out fine. If you find that the mixture is too thick, add 1 tbsp of soy milk, and mix it in, until the desired consistency is reached. Transfer to a container and store in the refrigerator for up to 5 days.
|Tofu Sour Cream in Quinoa Waldorf Salad|
What is your favourite way of using tofu?