Top Review by VegSocialWorker
I found this same recipe in Vegan Vittles by Joanne Stepaniak and was going to post it until I saw it here. She calls for 1 tbsp of canola oil and sweetner of your choice (I used agave nectar). I also used lite silken tofu. I thought this was great. I really miss sour cream in spicy dishes like burritos, and this really hit the spot. I was not crazy about it just by itself when I tried it with a spoon, but eaten with the dish it was fab. Thanks for posting, I will be using this over and over.
- 1 (10 1/2 ounce) boxsilken firm tofu
- 1 tablespoon oil
- 2 teaspoons lemon juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon artificial sweetener
- 1⁄2 teaspoon salt