This recipe for vegan Mexican cream is the perfect recipe to finish off any dish.
10 minutesmins
10 minutesmins
1cup
Calories: 207kcal
Ingredients
7ozfirm or silk tofu
1lemon - it’s juice
½shallot
1tspsalt
one pinch of ground cumin
Instructions
Blend all of the ingredients. If you need extra liquid, add one or 2 tablespoons of water.
Video
Notes
-this cream last in the fridge for 3 to 4 days in a tightly sealed jar -if you don’t have shallots, you can add a very small piece of onion and a little bit of garlic