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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: 
Recipe Category: 


Well the consistency was right on...then again if you puree the heck out of anything its not a problem. :/ This tasted nothing like sour cream (tofutti version or dairy).


I personally think this is kind of gross.. but I agree with whoever recommended it, mix in a pouch of onion soup mix, and this dip is so good I can eat it all in one sitting.  ::)


this is good. very soury.


any time I've made baked goods that called for sour cream, I've just used an equivalent amount of pureed silken tofu with a little vinegar and oil, since those ingredients are WAY cheaper than commercial vegan brands of sour cream.
This recipe ought to work juuust fine for Your needs.


This is a good quick fix recipe. I am still looking for one that will just completely win me over.


If you're expecting this to pass the Pepsi Challenge you may be disappointed.  Alone it isn't enough to blow your socks off (then again, who eats sour cream solo?) but on top of dishes like cabbage rolls, perogies, or tacos it is simply wicked.  It gives that tart punch that serves to make a dish.  Thank-you so much for the recipe  ;)b


Not bad. I think i will add less apple cider vinegar since I thought it was a little too strong.


i think i may become addicted to this stuff.  i add the extra salt and lemon juice like suggested and leave out the sweetener.  it's delicious & so easy.  i will never ever ever purchase store bought cus this is just too easy and cheap!


i haven't made this earlier cos i was quite skeptical, but i decided to give it a go the other night.  i made it exactly according to the recipe, except i added a little more salt and lemon juice. by itself i thought it was ok, but with the burritos we were having for dinner it was GREAT! and the 4 other people weren't even vegans (although they are what i would call vegan friendly) and they were very impressed. plus it's heaps cheaper than tofutti and without the hydrogenated fats (you can't get the non-hydrogenated version in Australia as far as i know). i'm definitely using this recipe every time i make mexican from now on.


hmmm... I had to blend by hand,a nd it took forever, I still had little bumps of tofu floating about which would probably explain why it was so watery... it also not white... all of the photos are white, mine is more like an almondish color...maybe the tofu i used. its in the fridge right now so hopefully itll turn out ok. :-\



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