I feel silly calling this a 'recipe' because I just kind of threw stuff in a blender until it got to how I wanted it to taste. I was attempting to replicate the chipotle crema I had with my dinner at Ratatouille a couple of weeks ago. Theirs was very creamy and cool, a little thicker than my version, but with a spicy kick.
I added a little more spice to mine, and I think chipotle and cilantro go together like whoa, so I added that. Try it and let me know what you think. It goes great with Mexican style food (such as the Bean and Corn Tortilla Lasagna from Eat, Drink & Be Vegan! by Dreena Burton, aka my dinner last night) but I also used it as a bagel or sandwich spread and as a topping for scrambled tofu and it was excellent. The first time I made it was for a brunch with some friends, when I made the Tempeh Hashbrown Cassarole (also from ED&BV!) and served it with avocado, black beans, and this sauce. It got rave reviews from my brunchmates so hopefully you'll like it too.
I got the chipotles in adobo sauce in a can for like a dollar at Food Maxx. Yeah they're not organic or anything, but I had never tried them before and didn't want to buy a huge thing of chiles if I didn't like 'em. I looked online and you can get organic chipotles in adobo from any number of brands and places, but really I'm guessing any form of canned or jarred chipotle peppers would work, as long as they're not dried. The amount of chipotles I used depends on how spicy I want it - one is enough if you're not a spice fan, 2-3 is great for spice-freaks like my boyfriend (I am slowly becoming a more spicy girl, thanks to his influence).
If you hate cilantro, you can leave it out; you'll just miss the pretty green flecks it makes in the sauce. :)
1/2 cup Tofutti or Toby's non-dairy sour cream
1/4-1/2 cup cilantro (packed, no stems)
1/4-1/2 tsp chipotle hot sauce (I used Tabasco)
1-3 chipotles in adobo sauce
1/2 tsp lime juice (optional)
salt to taste
Put everything in a food processor (blender would probably work too). Pulse for a while until the cilantro is in pretty tiny bits. The consistency should be creamy but drippy (ie you should be able to drizzle it relatively well).
Here it is on my tofu scramble this morning (which included: cumin, chili powder, tumeric, salt, pepper, shiitake mushrooms, and green onion, topped with avocado and the crema):
If anyone makes this, feel free to give me feedback on what I can do to improve the recipe!