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 pack firm silken tofu (approximately 350g) - Mori-nu or Blue Dragon brands available in large supermarkets such as Sainsbury's and Waitrose
- 2 tbsp lemon juice
- 1 tbsp plain vegetable oil (not olive) - rapeseed oil (canola) is best because it is bland tasting
- 1 tsp cider vinegar
- 1 tsp sugar
- ½ tsp salt
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!