Cilantro Sour Cream (hold the dairy…)Posted on Mar 2, 2013
When I first ventured into the world of dairy-free eating and cooking, it seemed overwhelming. Cheese, milk, and cream are so interwoven into most meals, the thought of ditching dairy seemed mind-blowing.
Not to mention the fact that that I liked cheese. A LOT. Give it up…really?
BUT after reading the China Study, I was convinced that eliminating or at least greatly reducing dairy was what we needed to do to keep us cancer-free and healthier. I became a woman on the mission in the kitchen… I dove into cookbooks and got friendly with Google.
Here’s what I realized- getting rid of dairy isn’t that hard. With 3 or 4 key ingredients and a few techniques, you can replace your old friend fairly easily. I bet you won’t miss dairy as much as you think, especially when you are less congested and have more energy.
The 3 key ingredients that you need to replace dairy are tofu, nutritional yeast, and raw nuts like cashews and sunflower seeds.Veggies like potatoes, cauliflower and zucchini also work magic to create creaminess.
Today’s focus is on tofu and specifically Silken Extra Firm Tofu.
Now if you are thinking, Silken Extra Firm…isn’t that an oxymoron and what the heck is it?
You aren’t alone.
When I first started reading this in ingredient lists, I was perplexed. Turns out it’s a very specific product.
MoriNu Silken Extra Firm Tofu. It’s shelf stable and you’ll find it in the Japanese section of your grocery store. Look for this!
Why do you need it?
Well, it’s the perfect base for creating creamy dips and puddings that are dairy-free and ready in under 5 minutes. Think sour cream and chocolate pudding to name a few.
Plus, it’s shelf stable so you can always have a box or two in your pantry to whip up a quick dip or dessert without any fuss.
Here’s my go-to recipe for dairy-free sour cream
Tofu Sour Cream
Why I love it: Quick and easy homemade sour cream. Perfect for Mexican night or any night.
1 package silken extra firm tofu (12 oz, shelf stable, in the Japanese section at Earthfare)
1 tablespoon lemon or lime juice
1 tablespoon apple cider vinegar
1 ½ teaspoon agave nectar or maple syrup
½ teaspoon sea salt
Combine all of the ingredients in a food processor or blender and blend until creamy. You might need to scrape down the side of the bowl to make sure it all gets combined.
That’s the basic recipe for plain sour cream. From here, there are so many ways to dress it up.
- Add 1/2 to 1 cup of fresh cilantro (my favorite and pictured here!)
- If you like it hot, add 1-2 chipotle peppers or 1-2 tsp chili powder
- Garlic lovers? Add roasted garlic or garlic powder
- Make it Green Goddess dip by adding a handful of spinach, a green onion, a clove of garlic, and green herbs of your choice (cilantro, parsley, etc.)
This will keep in the fridge for 4-5 days. Use it like you would use sour cream or as a dip for veggies