Despite a slightly rough start–which had the bonus of allowing me to finally infiltrate the depths of the Whole Foods prep kitchen–last night’s Meatless (Mexican) Monday Health Starts Here cooking class was a
Of course, I’m not sure that we really learned anything, aside from how NOT to put together a portable burner, bread knives are not good for chopping mint, and that–for people with non-“I lived in Austin and nothing is spicy anymore” tastebuds–the Vegan Lime Crema (Mexican sour cream) is absolutely necessary for cooling down the heat from my cayenne-spiked Cinnamon Cocoa Mole with TVP Chorizo.
Firm tofu, vinegar, a pinch of salt, and a generous squeeze of lime juice are really all you need.If you use a food processor, you’ll have to add just a tablespoon of water to help reduce some of the gritty nubbiness that comes when you mix tofu in the wide bowl. [See above.]
But if you use an immersion (or other) blender–
The crema will be thickened–as in the photo above–and gloopy right away, but refrigeration helps get it closer to American sour cream dollop-ability. However, you can also add some xantham gum if you have it available to you.Make sure to add it while the food processor is running, or work very quickly with the blender.Another variation would be to use lemon juice, but why? (Sorry, Maria, but lime trumps lemon, almost all the time.)
One thing you cannot forget is just a tad bit of sweetener: agave nectar is the obvious* choice.
Vegan Lime Crema (Mexican Sour Cream)
- 14 oz. firm tofu’
- 3 Tbsp. lime juice
- 4 tsp. vinegar
- 1/2 salt
- 1 Tbsp. water (optional)
- 1/4 tsp. xantham gum (optional)
- 1 tsp agave*
- Combine tofu, vinegar, lime juice, and salt in a food processor or blender.
- Process until smooth, adding water for creamier consistency if desired. [If using a food processor, you almost certainly will need it.]
- If using xantham gum, add through processor chute as machine is on, or work very quickly to blend.
- Stir in agave nectar.
- You may use immediately, but some time in the fridge will help to thicken it up considerably!
*Increasing the amount of agave will create a sweet crema, perfect for topping fresh tropical fruit as a light dessert. [Chopped nuts, cinnamon, and shredded coconut optional, but encouraged.]