Tofu “Sour Cream”

1/2 package of firm, silken tofu (7 oz.)

1/3 cup raw cashews

1/3 cup water

1/2 tsp “no salt” Spike

1/2 tsp garlic powder

3/4 tsp onion powder

1/4 tsp dry mustard

1—2 tablespoons lemon juice

1 tsp agave (opt)


Process the cashews and water until smooth. Place the rest of the ingredients into a blender and blend until very smooth. Chill for a few hours and serve.


This is a delicious topping for potatoes or can be used as a dressing on sandwiches. The seasonings are fairly mild and can be adjusted. I like using more “no salt” Spike.

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