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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?

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.

FYI, it seems as though Lipton reformulated the onion soup mix some time in the recent past and it's no longer on PETA's accidentally vegan list.

idiots

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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.

FYI, it seems as though Lipton reformulated the onion soup mix some time in the recent past and it's no longer on PETA's accidentally vegan list.

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Pretty good recipe.

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Great recipe! I'll be making this from now on instead of buying Tofutti.

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I was sceptical at first, because I didn't much care for dairy sour cream (although I do like the tofutti crap). I tried it with the following changes:

1 lb extra firm tofu
2 1/2 TB lemon juice (4 tsp = 1 TB, so I fudged it)
Left out vinegar
Left out sugar
Extra virgin olive oil (so it sets up nicely in the fridge)

It came out fantastic! Because I used extra firm tofu, the sour cream is extremely rich tasting, and thick. It took a little longer in the food processor, but it was worth the wait. I don't much care for the texture of blended silken tofu.

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tasted much better the next day... especially with some salsa on my "chicken" fajitas <3

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Why do most of the recipes call for Tofu when making Sour Cream?  I have only been able to find one that doesn't - it's really good & all, but I would like to have more options. :-\

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The consistency is good, I didn't add the sweetener since so many didn't dig it, I think this still tastes a bit weird, I'll stick to Tofutti for now :) maybe it will taste better tomorrow :/

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I only had half a package of regular firm tofu, so I added a quarter cup of cashews, ground really fine, and used rice vinegar rather than cider, and left out the sweetener entirely.  Even with all of these changes, it came out nicely.  I don't think it's as tasty as Tofutti on its own, but for a simple, homemade tofu sour cream, this was awesome, and worked beautifully in the mushroom stroganoff I was making, so thanks!

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I ran out of tofutti sour cream today and had to put something on my stuffed bell pepper. I was skeptical and thought this recipe would come out lumpy and gross, but nope! It came out perfect. It's now inside my previously empty tub of sour cream supreme  ;D

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