One of the most popular Honduran dishes is called Baleadas.

A baleada is a wheat flour tortilla, often quite thick, folded in half and filled with mashed refried beans, sour cream and crumbled white cheese. I usually make baleadas for breakfast or dinner with refried black beans, avocado and hot sauce. Some people in Honduras also add scrambled eggs, ground meat, sausage or chicken- not me!  

I’ve wanted my husband to try baleadas with vegan sour cream so I tried to make some at home.  Wow!  It came out so good and it was so easy to make.  

Sour cream is a staple in many kitchens, kept on hand to make dips, casseroles, sauces, soups and to top baked potatoes.  It came out thick and creamy.  I'll keep a pint in the fridge at al times now; to top Mexican plates: nachos, burritos, enchiladas, etc. 

I am also thinking of trying many new recipes now: Vegan Alfredo Sauce, Vegan “beef” Stroganoff, Vegan Cream of Broccoli Soup, Potato soup with sour cream and chives, etc. and am sure it will also work for cookies, cakes and breads.

Easy Vegan Sour Cream

Ingredients:

• 1 (12 ounce) box extra firm organic tofu, drained
• 1 tbsp. lime juice (juice of ½ lime)
• 2 tbsp. olive oil
• 1 tsp. salt

Directions:

1. Place all ingredients in a food processor or high-powered blender.
2. Puree for about five minutes until smooth and creamy.
3. Refrigerate!

*Image courtesy Flickr creative commons.