Ohhh how I love boscaiola dressing – on pasta, schnitzel, whatever! It’s impossible to order dairy free in a restaurant of course – but there are a couple of options for making it at home.
This is what I do (although you can use the Soy Cream recipe instead of Silken tofu which would be technically a better idea)
- 1 pkt silken tofu
- minced garlic
- diced mushrooms
- chopped shallots
- white wine
- dairy free margarine
Saute the shallots & garlic and then add the mushrooms. add a splash of white wine and cook off the alcohol. Take this off the heat.
Use a blender/hand mixer to blend the tofu up so that it is a creamy, runny consistency, then add the shallot/mushroom mix to the tofu. Yum yum!
I’ve used this in recipes that call for sour cream – i.e. dips or cakes or whatever. I can’t say the taste of it on it’s own is enough to inspire me to use it in things like Mexican food…but see how you go. It definitely serves the purpose for use in cooking. It is also readily adaptable in so many ways so play with it a little.
Tofu Sour Cream Rating: 3 star
- 1 packet of silken tofu
- 2 teaspoons of rice wine or apple cider vinegar
- Juice of half a lemon
- 1 tablespoon olive oil
- 2 teaspoons of maple syrup (or some sweetener) of choice
Instructions? Blend it up and pop it in the fridge for an hour or two.
