Tofu Cultured Cream

A smooth, tangy cultured cream made from silken tofu, sauerkraut brine and miso — light, dairy-free and ideal wherever crème fraîche belongs.

stoneware plate with a neat swirl of smooth shiny tofu cream and a few grains of malden sea salt

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Condiment, Sauces

Cuisine Drawn from Nordic wholefood kitchens

Servings servings

Calories 105

Ingredients

100 g silken tofu | drained weight
1 tbsp brine from raw sauerkraut | acts as a live culture
1 ½ tbsp apple cider vinegar
1 tsp nutritious yeast
½ tsp white miso paste
½ tsp fresh lemon juice
¼ tsp fine salt
¼ tbsp sunflower oil | or rapeseed or grapeseed

Instructions

Create the base

Combine all ingredients in a high-speed blender or bullet-style mixer. Blend until completely smooth and silken — this takes longer than you think. Scrape down the sides halfway to ensure even texture.
100 g silken tofu , 1 tbsp brine from raw sauerkraut , 1 ½ tbsp apple cider vinegar, 1 tsp nutritious yeast, ½ tsp white miso paste, ½ tsp fresh lemon juice, ¼ tsp fine salt, ¼ tbsp sunflower oil

Ferment gently

Transfer to a clean glass jar or small ceramic bowl. Cover loosely with muslin or a lid set ajar. Let it rest at room temperature for 30 minutes — the flavour will begin to round out — or refrigerate overnight for a more complex cultured note.

Finish and store

Stir before using. The cream should be lightly tangy, softly thick, and clean on the palate — a cultured accent for mash, soups or any sauce that asks for quiet depth.

Nutrition

Calories: 105kcalCarbohydrates: 5gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 709mgPotassium: 246mgFiber: 1gSugar: 2gVitamin A: 3IUVitamin C: 1mgCalcium: 35mgIron: 1mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.