Wasabimon!

When I made potato chard enchiladas the other day, I was really fiending for something akin to sour cream, but without the dairy gut-bomb aftereffects. After surfing around the PPK forums and flipping through Isa and Terry’s Veganomicon, I found their recipe for vegan cilantro sour cream. I whipped it up in a flash (ew, cliche) and holy crackers, was it good. Perfect for topping those enchiladas, perfect for dipping fresh cut veggies, and oddly perfect with the organic peaches I picked up from the farmer’s market. Apparently peach slices, garlic, and cilantro are a match made in heaven. Who knew?

So without further ado (oh man… I’m just full of cliches today):

Vegan Sour Cilantro Cream
Makes about three cups.

1 pound silken tofu (Isa says - not the vacuum packed kind!)
2 tablespoons fresh lime juice (from one lime)
1 tablespoon of agave nectar or 1 teaspoon sugar
1/4 teaspoon salt
4 cloves of garlic, crushed
1/4 cup olive oil
2 cups loosely packed FRESH cilantro, with leaves and stems (you can half the amount if you’re not a cilantro fiend like I am)

Remove tofu from packaging and squeeze gently to remove any excess water. Place in a blender or food processor along with the lime juice, agave, and salt. Blend until smooth.

Heat a small pan over medium-low heat, and add garlic and olive oil. Cook gently for three minutes, stirring occasionally. For the love of Zod, do not burn the garlic… you want a nice, blonde-brown color. Add to tofu mixture and blend again. Add cilantro and blend until “smooth and light green with some flecks of dark green.” Don’t forget to scrape down the sides.

Add more salt and lime to taste, then transfer to a bowl, cover, and chill for at least thirty minutes.

Eat with everything.