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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 wasn't very thrilled with this.
It had a definate 'tofu' taste to it, which I didn't like... and now I can't find a place in town that sells Tofutti, so I'm kinda stuck :-(

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this is the best vegan sour cream recipe i have come across. it is great for all sour cream substitution but my favorite is to mix it with a pack of vegan onion soup mix and viola! onion dip. I made this for parties and honestly, carnivores did not know the difference. At one gathering I finally owned up it was tofu, and my friend said "oh, I was wondering why you were serving onion dip!!" if i have time i may even saute a red onion and a couple garlic cloves, then mix those in with some parsley for the real thing. then gobble it down with baked potato chips, celery, broccolli and cauliflower florets, bell peppers, etc. even my carnivore family request it at holidays now!

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This was really good.  I used 4 tsp. of lemon juice and it was definitely zesty (but not too much!) I also added a pinch of garlic and agave nectar for the sweetener.  I am going to make this again and attempt a vegan beef stroganoff.  I agree with the previous posters - this is much better than the Sour Supreme.

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