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 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 1/2 tsp lemon juice, 3/4 tsp red wine vinegar, or white or apple cider vinegar. Add a half pinch of garlic powder and 1 pinch of salt. 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 sour cream, 4 tsp white vinegar, 1-2 drops Frank's red 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 4-5 servings.