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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?

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Your article is nice, I read your article to learn a lot and hope to see your next article, look forward to your masterpiece on vegweb.com

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;)b Ok, straight out of the food processor t'is too lemony, and too sweet. (Sweet may be my fault cause I used stevia which is sweeter than most other sweeteners). However worked perfectly in my stroganoff. (I basically veganized a standard recipe). Next time I am going to use all cider vinegar, or all balsamic and skip the sweetener. As is wont work for dip or tacos, but it is perfect for recipes. Ooh, gonna make a sour cream cake with my leftover.  Also PERFECT texture. The acid balance is spot on for that. Just next to tinker with it for my personal flavor profile.  Thanks for posting.

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This tasted just like raw tofu. :( Pretty gross, actually. I saved it by adding about a tablespoon of yellow & Dijon mustard, 2/3 cup canola oil, a splash of rice milk (making it more like mayonnaise from this awesome mayo recipe:http://vegweb.com/index.php?topic=39567.0)then adding in a package of onion dip seasoning. Made a tasty onion-ranch dip!

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This was sour.  This was creamy.  But this was NO sour cream!  I don't want to hurt anyone's feelings so I'll just say it did not suit my taste whatsoever.  Rather than throw it away I tried to recycle it into a casserole, but it congealed back into tofu.  Very disappointing.

ya i don't remember this being particularly good, had to mask it with lots of other flavors, though tofutti isn't even that fantastic as is but the texture is much more legit and less sour

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This was sour.  This was creamy.  But this was NO sour cream!  I don't want to hurt anyone's feelings so I'll just say it did not suit my taste whatsoever.  Rather than throw it away I tried to recycle it into a casserole, but it congealed back into tofu.  Very disappointing.

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this is awesome! thanks for the recipe!!

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I used 14 oz. of soft tofu and this worked pretty well for my seitan "beef" stroganoff. I wasn't too sure whether or not to drain the tofu first though, so I did but I think next time I might not and see what happens since it was a little chunky. I think this recipe is a keeper though! :D

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great recipe and much cheaper than buying tofutti sour cream!

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Just made this to go with tonight's Cinco de Mayo enchiladas. Followed the recipe other than leaving out the sweetener as so many others have suggested. Don't attempt the recipe expecting it to taste like dairy sour cream, because obviously it won't. It is, however, a reasonable substitute for the store-bought non-dairy kind. It doesn't taste great by itself, but mixed with other foods it's really quite good. Definitely a go-to recipe when spending $4 for a tub of Tofutti isn't an option. :)

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