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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?

Thank you SO MUCH for this recipe! Giving up dairy has been the biggest stumbling for me, as far as becoming vegan. Now, I never have to even think about dairy sour cream again!!! ;)b

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Made this for the first time tonight for our Mexican night dinner. Goes great on burritos and tacos! This sour cream is so tasty! So happy to be able to make something that both my husband and I can enjoy!

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This was really good, but it was not as good as I remember sour cream.  By itself, I wouldn't even say it was quite as tasty as Tofutti but might have been better with a better quality (ie, refrigerated) silken tofu and if I had let it sit overnight.  However, I needed it for a taco pizza, and after adding 3 TB of Frank's Red Hot Sauce, it was uh-MAH-zzzzing! Soooo good. It reminded me of Taco Bell's baja sauce. Seriously yummy. Thanks!

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Outstanding!  I used extra soft tofu from my local Chinese grocery store, and it came out perfect!  I used the whisk on my kitchenaid mixer to do the dirty work.  Yum!  Excellent added in to Chipotle's rice and black beans bowl.  ;D

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Just made this for myself and a family of omni's, everybody loved it! Upon first mixing, I didn't care for the taste (the tofu was def. present), but after a night in the fridge the flavor was perfect. Will definitely make again! Oh, and I omitted the sweetener of choice, and boosted the amount of lemon juice. Cuz I'm sour like that.

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Is it just me or has Tofutti changed their formula for their sour cream?  The last two or three times (in the past 1-2 years) I bought it both tasted and looked like the "cream cheese" -- thick and more cheesy tasting.  Has anyone else noticed this??  (I'm sorry for not posting a review to the recipe, but I was just curious if anyone else noticed what I had.)

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i followed the recipe almost exact but used a 16oz pkg of tofu. used agave for sweetener too. i squeezed as much water as possible out of my silken tofu to try to get a thick sour cream. it was kinda weird tasting & textured at first, but then i put it in the fridge for a few hours and blended it for one more round before serving. it came out good! My boyfriend & his friend used a ton of it on their dinner. I'll use this recipe again. :)

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This is WAY better than Tofutti! I used regular firm tofu since I couldn't find silken firm. And despite the semi tofu-ish taste by itself, it tastes like the real deal when its with something else. Then again real sour cream doesn't taste good by itself either! This is my go to sour cream recipe from NOW ON!

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This is the exact recipe I like to use! Yummy yummy. The omnis can't tell the difference, especially if you're serving it with some other absolutely delicious dish that you've whipped up! Too good!

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This was surprisingly good! I put a little too much lemon in it--6.5 tsps or so (I juiced one whole lemon and didn't have anything else to do with the litte bit extra, so I just threw it in). When I tried it plain, it tasted mostly like lemon and had a little sour creamy aftertaste. I mixed some in with my vegan-bean-burrito filling, though, and it was DELICIOUS. Added to nice bit of kick and creaminess. Delish!

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