Lenten sour cream with olives

4 servings

30 minutes

Lean sour cream with olives is a delicate and aromatic sauce perfectly suited for vegetarian and lean dishes. Its base of soft tofu, soy yogurt, and lean mayonnaise creates a creamy texture reminiscent of traditional sour cream. The light acidity of apple cider vinegar and lime juice adds freshness, while nutmeg contributes a subtle spicy note. Chopped olives in the mix provide an unexpected yet harmonious accent that adds zest. This sauce can be used as a dressing for salads, a dip for vegetables, or an accompaniment to baked potatoes and snacks. European chefs appreciate it for its versatility and rich flavors, while its ease of preparation makes it an excellent choice for those seeking healthy and original alternatives to conventional sauces.

Energy value per serving

• Calories: 78.7
• Proteins: 3.8g
• Fats: 5.6g
• Carbohydrates: 3.1g

Ingredients

• Soft tofu: 130 g
• Lenten mayonnaise: 55 g
• Soy yogurt: 90 g
• Apple cider vinegar: 1 tsp
• Lime juice: 2 tsp
• Ground nutmeg: to taste
• Salt: 0.8 tsp
• Pitted olives: 4 pc

Cooking steps

1. Prepare all the ingredients.

2. In a blender, mix tofu, mayonnaise, yogurt, vinegar, lime juice, a bit of nutmeg, salt, and finely chopped olives.

   Required ingredients:

   • Soft tofu: 130 g
   • Lenten mayonnaise: 55 g
   • Soy yogurt: 90 g
   • Apple cider vinegar: 1 teaspoon
   • Lime juice: 2 teaspoons
   • Ground nutmeg:  to taste
   • Salt: 0.8 teaspoon
   • Pitted olives: 4 pieces

3. Whip until homogeneous and cool.