Yield: 2 cups

Tofu Sour Cream and Chives

Ingredients

1 12-oz. box tofu (soft, regular or firm)
1/2 cup cashews, raw
1 tablespoon lemon juice
1 1/2 teaspoons onion powder
1 teaspoon salt
2 - 3 tablespoons chives, dried

Instructions

Place all ingredient in a blender except the chives.
Blend for 1-2 minutes until smooth.
Add the chives and blend on low just until they are mixed through, but not blended.
Chill in the refrigerator before serving.

Notes

If you use firm tofu you may want to add some water (1/4 –1/2 cup) to thin the sour cream to the desired consistency.

Remember that the sour cream will continue to thicken as it chills in the refrigerator.

If you use refrigerated tofu packed in water, drain the tofu before adding it.

Adjust the chives to taste. You can also use fresh ones.

Do not over-blend the chives. If you blend them too much, the sour cream will turn green. You can also pour the sour cream into a container and then mix in the chives in with a spoon.

Great as a topping for potatoes, yams, beans, and Mexican food. Great as a dip for chips and vegetables. Excellent as a spread on sandwiches. I use it instead of mayonnaise.

This will last about a week in the refrigerator.

See a cooking demonstration of this Tofu Sour Cream and Chives recipe on the Cooking Lessons for Dad YouTube channel.

Tofu Sour Cream and Chives