Vegan Tofu Sour Cream Cucumbers

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Step 1

Thinly slice cucumber, put in 9x13 pan and sprinkle with 1 tsp salt. Let sit 30 min.

Step 2

While cucumbers rest, make the 1/2 cup of vegan mayo (instead of sour cream) in the food processor: 1/4 of a block of firm silken tofu, or firm tofu in a pinch If using firm tofu, add 1 Tbsp oat milk, otherwise skip this step. Add 1/4 tsp lemon juice, 1/2 tsp apple cider vinegar. Add a 1/8 + 1/16 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp onion powder. Blend all this together for the half cup of sour cream.

Step 3

Drain the cucumbers.

Step 4

To the drained cucumbers, add the 1/2 cup of homemade tofu mayo, 1 drop of Cholula hot sauce, 2 Tbsp dried chives, and 1/2 tsp dried dill weed. Stir well until everything is blended well and cucumbers are covered.

Step 5

Put sour cream cucumbers in a glass Pyrex container with lid for storage and chill in fridge 30 min. before eating.

Step 6

Makes 4 small side dish servings.