Thick Lime Cream Sauce – how to make



A thick soy based citrus and turmeric cream sauce that can be used in both sweet and savory plus hot and cold recipes!

Makes 2-1/3 cups

3/4 c. Rich’s RICHWHIP Non-Dairy Topping, thawed and whipped into firm peaks

12.3 oz. pkg. extra firm silken tofu, rinsed and broken into smaller pieces

juice of 1 lime – firmly roll lime on counter before cutting it, to break down membranes making squeezing easier

1 t. pink Himalayan salt

1 t. Celtic salt

2 t. food grade citric acid (in crystal form)

2 t. white Balsamic vinegar

1 t. apple cider vinegar

1 t. turmeric

1 t. dry mustard

2 T. extra virgin olive oil

1 t. guar gum (buy online)

salt and fresh grind black pepper to taste

Whip topping in deep bowl with whisk or beaters. Set aside.

Place tofu in food processor and process till mealy.

Add lime juice, both salts, citric acid, both vinegars, turmeric, dry mustard. Process till smooth.

Add olive oil – again process till smooth.

Add guar gum powder. Submerge into sauce with a spoon so it doesn’t fly all over the lid when you process it. Now process till smooth and thick – a couple minutes.

Add whipped topping and again process till smooth and thick – a couple more minutes.

Salt and pepper to taste. Process again.

Transfer to covered container and refrigerate overnight before using in recipes.

Notes: If you have beaters you can use those instead of whisking and processing in food processor.

Use guar gum judiciously. It doesn’t take much to thicken a sauce or condiment.

Buy food grade citric acid online or in a drug mart store. Citric acid is used to obtain a stronger citrus flavor/sensation when adding more juice is not advantageous to the texture achievement.

Use this sauce for pesto, in place of veg mayonnaise on sandwiches, for coleslaw and potato salads and for fruit salads.


Give this Potato Salad For Two a try:

Also this African Fruit Salad:



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