Do you save jars and use them to put your homemade spreads, sauces, ferments, or leftovers in? I do. Top left is my homemade mustard miso salad dressing (makes good sandwich spread too,) and the red is my favorite store bought sun dried tomato spread. Top right is my favorite store bought apricot preserves and the white stuff next to it is my homemade non-dairy miso sour cream that I make with mellow white miso, juice of lemon, coconut milk, and extra firm tofu, – blend until creamy consistency, and hiding in back is salsa verde that is a great ingredient to add to morning scrambles. Bottom right is showing the miso sour cream, and bottom left were all said before with one exception on the far right is a pint jar of my homemade lacto-fermented cabbage that is almost gone.
I will try to make a recipe with quantities for on this page but for now here is how I make it: my homemade non-dairy miso sour cream is made with mellow white miso, juice of lemon, coconut milk, and extra firm tofu, – blend until creamy consistency