This tasty condiment is so versatile that it can be used to replace both sour cream and mayo!
Mrs. Love Chard and I have enjoyed it on Nutritarian paninis, creamed cucumbers, a topper for loaded baked sweet potatoes, an addition to a hearty bowl of taco salad, as a cream for soups, and have added ground cayenne or hot sauce of choice to make spicy mayo for sushi.
We also love using this as a base for homemade salad dressings: blend with fruit, vinegar, spices, and herbs.
Nutritarian Sour Cream/Mayo
Author: Mr. Love Chard
Recipe type: Condiment
Prep time:
Total time:
Ingredients
- 1 package [14ish ounces] organic soft* tofu
- ¼ cup raw cashews
- ¼ cup white beans [or red lentils or chickpeas]
- 2 tablespoons lemon juice + a little lemon zest if you wish
- 2 tablespoons white vinegar [or rice vinegar or white wine vinegar]
- 1 tablespoon mustard, any variety [we like Dijon or spicy brown]
- ⅛ teaspoon onion powder
- Pinch of garlic powder
- Dash of black pepper
- Dash of ground cayenne pepper, optional
- Water as needed to reach desired consistency
Instructions
- Place all ingredients in a high-powered blender/food processor [we use our Nutribullet] and blend until creamy.
Notes
*If using firm or extra firm, simply add some water and a bit more of the vinegar and seasonings.
How long does this last in the refrigerator for you?
I would keep it to 7 days or less. 🙂
Thanks!
This is so yummy!
Yay glad you love it!
Can this be frozen for use later?
Yes! I typically will turn it into a warm cream with added beans and spices after I thaw it from the freezer.
Does this taste like Togu or do the cashews and beans hide it? We do not really like the taste of any soy products.
Tofu does a great job of absorbing the flavors of the cashews, mustard, vinegar, and spices!
Did the recipe change? Has it always had the beans in it? I’ve missed it if it did! lol
We updated it to half beans, half cashews to reduce the fat. Still tastes amazing!