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Tofu Sour Cream

What you need: 

1 (10 1/2 ounce) package lite silken firm tofu, crumbled
1 tablespoon canola or olive oil
4 to 5 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon sweetener
1/2 teaspoon salt

What you do: 

1. Place all ingredients in a food processor or blender.
2. Process several minutes, until very creamy and smooth. Make sure you process it for a few minutes to ensure the creamy texture.
3. Refrigerate. Serve over Mexican dishes and baked potatos.
It stays fresh for approximately 5 days.
Per 2 tablespoons: Calories: 27, Protein: 2 gm, Carbohydrates: 1 gm, Fat: 2 gm.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Simple. affordable, and veratile. Me and my daughter made it togethe and came up with some very inventive modifications W will post them soon.

Great recipe, you saved e $3.49 for every batch!

Thanks. Kyeemah

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fantastic! i added extra lemon juice (6 tsp!) and it was great on my taco salad

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Does the tofu have to be the "lite" form of the silken, or can it just be silken type?

No, you don't need to use the "lite."  I've used both lite and regular--no major difference between them, as far as I noticed.

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Does the tofu have to be the "lite" form of the silken, or can it just be silken type?

Haven't made this yet, but can't wait! :)  I was always a sour cream addict when I ate dairy products. I miss it. :'(  We are fairly new to omitting all dairy from our diet.We loved cheese and sour cream. We have been eating vegan/vegetarian now for just over a month. I have hypertension, and eating meatless and dairyless appears to be helping bring down my b.p.  :)
I'll let everyone know what my family's verdict is on this when I make it up. Peace and all good!

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I leave the sweetener out and it's great. I usually use tofutti better than sour cream, but this is great for when I don't have any on hand. Doesn't taste exactly the same but is very close, not to mention much healthier because I made it myself!

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It didn't really taste like sour cream to me, it had a very tofu-y taste to it. It's most likely because i bought regular soft tofu instead of silken thinking it was the same thing! (I'm new to all of this) javascript:void(0); Any suggestions on how to cover up the tofu taste?

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I used frozen tofu (mine's always frozen), and left out the sweetener. I tried to process it as much as possible..and it turned out pretty smooth. I didn't know if I should squeeze out all the water, so I left some in. Mine was a little too liquidy, but I adjusted it. I didn't love the flavor when I tasted it by itself..but it was very good with my meal! I can see how it would work well for dips. I added about 5 tsps lemon juice, but it could have used a little more..maybe more vinegar.  :)

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this is fantastic! i left the sweetener out. the ACV really adds a little something nice. we're eating it with chips and salsa and will be putting it on some chili in a bit. YUMM! i will be making this again if i need a sour cream kind of dip.

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Great recipe, thanks!  I used the whole batch in a pasta recipe and it worked out great!

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Not a bad recipe at all! I did however use only 1/2 a tsp of sweetener (I used agave) and did not like the sweetness so I will omit it altogether next time. To eliminate/ mask the sweetness I added about 1 1/2 tbsp nutritional yeast and a few twists from my pepper mill and I have to say I was pleased with the result. I am going to have a dollop of it over my mung bean dahl for dinner!
    I can't compare this to the tofutti or any other brand vegan sour crean since I never buy that stuff but I will definitely make this again. Thanks for the recipe! :bigsmile:

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