Sour Crème

Makes a jar, approx 350g | 5 minutes
This works very well with chilli and mushroom stroganoff - or indeed, anything that requires sour cream in its recipe or as an accompaniment.

It will keep in an airtight container for several days - or if you won't get through it, divide it into two containers and freeze one of them. When defrosted, give it a quick whizz with a hand blender or food processor before using.

1 pack firm silken tofu (approximately 350g) - Mori-nu or Blue Dragon brands available in large supermarkets such as Sainsbury's and Waitrose
2 tbsp lemon juice
1 tbsp plain vegetable oil (not olive) - rapeseed oil (canola) is best because it is bland tasting
1 tsp cider vinegar
1 tsp sugar
½ tsp salt

1 Blend the tofu until it is completely smooth and creamy and has lost its grainy texture.

2 Add the remaining ingredients and blend again until everything is well mixed in.

3 Store in the fridge in an airtight container. Will keep in a jar for over a week - just check it regularly!

Contents:

Sour Crème

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