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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?

i'm sorry to say i wasn't impressed with this recipe.  it was decent, but the taste wasn't like sour cream, although the texture was i will admit.  i'm not sure what was off, i think it was too sweet. maybe it doesn't need sweetener? or maybe it would be better with a different kind of vinegar?  since becoming vegan i haven't found a sour cream i like, i don't think tofutti is all that good either.  well i will continue the search!

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It's about time I said something about this recipe, since I've been making it regularly for about a year.  I can't vouch for it as stand-alone sour cream (haven't tried it that way), but it's perfect for sour cream-based dips.  I just mix it with Lipton onion soup mix to satisfy my onion dip cravings.

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Wonderfully zingy and creamy.  The best recipe for sour cream so far.

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Does this recipe freeze well? I want to make alot and save some for later.

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My GOD this was good! I was truely shocked how sour cream like it was! My omi mother also ate some aswell. :) Without a doubt making this every taco night.

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I made this instead of buying vegan sour cream. Delicious!

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I tried this tonight fo rmy tacos and it didnt come out right. I dont know if it was becuse my tofu was frozen.  But it wouldnt get creamy so I added a lil rice milk then it came out to liquidy. I really want to try this again next time with tofu that has not been frozen and I will follow it to the letter.

It was definitely because your tofu was frozen!  well, at least partly.  Freezing completely changes the texture and thus the finished product.  If you liked the taste but not the texture that was probably why.  If you didn't like it at all..... well, that's a different story.

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I haven't tried this one yet, but I would definitely say the texture will come out wrong if the tofu is pre-frozen.

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I tried this tonight fo rmy tacos and it didnt come out right. I dont know if it was becuse my tofu was frozen.  But it wouldnt get creamy so I added a lil rice milk then it came out to liquidy. I really want to try this again next time with tofu that has not been frozen and I will follow it to the letter.

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I cannot say it's just as good as my favorite, the tofutti kind, but it's pretty close, tasty, and works well for when I don't have the courage to run to the other side of town to get my tofutti fix.

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