Sour cream for all of your sour cream needing dishes. You'll never know the difference.
- 1 12-ounce package of firm silken tofu
- 1 1/2 tablespoons of raw cashews (soaked in water and drained for 1 hour if not using a high-speed blender)
- 1 teaspoon white wine vinegar
- pinch of salt
In a blender mix all ingredients well. Taste and if not quite sour enough, add 1/2 teaspoon more at a time, blending well in between tastings.
Chill for at least one hour and serve. Will keep covered in a sealed container in the fridge for 3-4 days.