Makes a jar, approx 350g | 5 minutes
This works very well with chilli and mushroom stroganoff - or indeed, anything that requires sour cream in its recipe or as an accompaniment.
It will keep in an airtight container for several days - or if you won't get through it, divide it into two containers and freeze one of them. When defrosted, give it a quick whizz with a hand blender or food processor before using.
1 Blend the tofu until it is completely smooth and creamy and has lost its grainy texture.
2 Add the remaining ingredients and blend again until everything is well mixed in.
3 Store in the fridge in an airtight container. Will keep in a jar for over a week - just check it regularly!