Summary
Before you decide to skip over this recipe, non-cilantro lovers, this recipe is for you, too! Using the tofu as the base, add a different herb of choice, such as basil, parsley, or chives in place of the cilantro. Use the cream as a vegetable dip, on top of sandwiches, in grain bowls, or drizzled in tacos.
Ingredients
Directions
Add all ingredients to a food processor and blend until creamy. Alternatively, you could use an immersion blender, blending until the tofu is creamy and most of the herb is blended.
Taste for additional flavors of your choice (more jalapeño for spice, more lime juice for tartness, or more cilantro for an earthy flavor).
If you want a thinner consistency, add 1–2 tablespoons of water at a time until you reach your desired consistency.
Chef's Notes
Substitutions
Use soft tofu in place of firm tofu.
Instead of cilantro, use chives, basil, parsley or dill. Start with ½ cup of the herbs and add more as desired.
How to use
Spread on sandwiches and wraps.
Pour on grain and salad bowls.
Use as a vegetable dip.
Add to steamed vegetables.
Top on nachos or tacos.
Storage
Store the cream in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
