Tofutti Better Than Sour Cream 340g (cold)

Spice up your baked potato, Mexican dishes, dips, or use as a replacement in any recipe – this certified kosher sour cream tastes as good as the real thing, and if you didn’t know it was dairy-free you’d swear it wasn’t vegan! Mexican Corn Cakes with Fiesta Salsa Better Than Sour CreamMexicanSalsa Jul 13 Written By Tofutti Brands, Inc. Ingredients: Corn Cakes 2 1/2 cups water 2 tsp. olive oil 2 tsp. salt 1/2 tsp. pepper 2 cups masa corn flour/meal 3/4 cup frozen sweet corn 1/3 cup diced onion 3/4 cup Tofutti Better Than Sour Cream 1 tsp. onion powder 1 Tbsp. nutritional yeast 1/8 cup cilantro, chopped finely 3 Tbsp. agave nectar olive oil for pan frying Fiesta Mango Salsa 1 cup black beans 1/3 cup tomato, diced 3/4 cup fresh mango, diced 1/2 of an avocado, diced 3 Tbsp. cilantro, roughly chopped 2 tsp. lime juice salt & pepper to taste Avocado Sour Cream 1/2 of an avocado 1/4 cup Tofutti Better Than Sour Cream 1 1/2 Tbsp. lime juice 1/4 tsp. salt 1/2 tsp. pepper 2 Tbsp. almond milk, or another non-dairy milk Directions: Fiesta Mango Salsa Prepare the salsa by simply combining in a bowl, the black beans, diced mango, diced tomato, lime juice, cilantro, one half of a diced avocado and salt & pepper. Refrigerate until ready to use. Avocado Sour Cream Sauce In a food processor, combine the Tofutti Better Than Sour Cream, half an avocado, lime juice, salt, pepper and almond milk. Blend until smooth and pour-able. Refrigerate until ready to use. Corn Cakes In a medium sized pot, bring the water, olive oil and salt to a boil. Add in the frozen corn, and continue to boil for only one more minute. Remove from the heat and stir in the masa corn flour/meal, pepper, onion powder, nutritional yeast, diced onion, Tofutti Better Than Sour Cream, agave nectar and cilantro. Set to the side and allow it to cool for about ten minutes. Form the corn cake "dough" into 8 round balls, and then flatten each one. It is easy to use a 4" round cookie cutter and press the "dough" into it and then lift the cutter off, if you'd like them all uniform. On a skillet, heat 3-4 Tbsp. olive oil on Med to Med/Hi heat. Once the oil is hot, lay the corn cakes in the oil, allowing them to brown. Flip over, and allow the other side to brown. Be careful when flipping so as not to break the corn cake. If you need more oil, add to the pan as you go. Serve the corn cakes hot, topped with the mango salsa and avocado sour cream. #vegan