Tofu Sour Cream
Did you know cashews are not actually nuts but the seeds of a cashew tree? Did you also know that at 13 grams of total fat per ounce, cashews and pistachios are tied for the lowest fat levels in this food group? According SF Gate’s healthy eating, regular consumption of moderate amounts of tree nuts, including cashews, appears to reduce the risk of cardiovascular disease and type 2 diabetes, this is based on a study from Louisiana State University.
This vegan sour cream, made with a tofu and cashew base, is a great for drizzling on top of nachos/haystacks, tacos, or as a dip for your favorite veggies. It’s incredibly easy to make and easy to clean up.
1 cup of water divided in half in separate bowls
1 package of extra firm tofu
1 cup of raw cashews
2 tablespoon of lemon juice
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
Pour 1/2 cup of water into the blender with the cashews and blend together for about 3 minutes.
Then throw in the tofu, salt, lemon juice and powders. Blend well. Done!
If you prefer a runnier consistency slowly add in the water from the remaining ½ cup of water until you get the desired consistency.
Drizzle on top of your favorite dish or have it as a sauce for your favorite side.
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