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    You are in: Home / Recipes / Vegan Sour Cream Recipe
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    Vegan Sour Cream

    Vegan Sour Cream. Photo by Kozmic Blues

    1/1 Photo of Vegan Sour Cream

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Kozmic Blues's Note:

    Excellent substitute for Tofutti, and less expensive too. Great flavor, perfect amount of tang. This is perfect as a non-dairy replacement for dips, or for topping tacos, burritos, enchiladas, or baked potatoes

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place all ingredients in a blender.
    2. 2
      Process five minutes, until very creamy and smooth.
    3. 3
      Refrigerate for at least an hour to thicken.
    4. 4
      Use within 5-6 days.

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    Ratings & Reviews:

    • on December 22, 2012

      45

      Good basic recipe, just not "sour" enough for my tastes. I added twice as much lemon juice and apple cider vinegar. It makes it a bit thinner, though, but I'll take it for the sourness. I might try the garlic suggestion another commenter had.

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    • on June 18, 2013

      55

      Amazing, I was surprised how much it tastes like sour cream! Added a clove of garlic to mine but maybe I'll leave it out next time and see what happens? I also removed a lot of moisture from the tofu beforehand with paper towels. That store bought vegan sour cream is way to expensive but you can grab a pack of silken tofu for like a dollar sometimes. I have the other stuff just lying around.

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    • on May 21, 2013

      55

      Great recipe! Here are a few suggestions that should make it even more awesome:<br/>First, I found the addition of oil to be entirely unnecessary, so only add it if you prefer the extra calories.<br/>To add thickness:<br/>1) use firm silken tofu, not soft silken<br/>2) drain the excess water out of the tofu, then press with a cheesecloth or paper towels to remove the excess water<br/>3) add a bit of chia or flax seed powder to the receipe to add additional thickness (or to thicken it more quickly without refrigerating first) if desired.<br/><br/>Flavor:<br/>1) Add lemon to the desired amount. For one pressed-down 12-oz box of tofu (which yielded about 10 oz after draining), I still needed almost 2.25 oz of lemon to get the taste right for me.<br/>2) Salt is not necessary if you are on a low-sodium diet. The lemon, vinegar & sweetener really can give it the zing and flavor that it needs.<br/><br/>Here are the basic nutrition facts for the revised recipe (I used xylitol, which is slightly lower-calorie than sugar, but only 1 teaspoon):<br/>Serving Size: 1 oz<br/>Calories: 23<br/>Protein: 2g<br/>Fat: 1g<br/>Carb: 1.5g<br/>Calcium: 1% RDA<br/>Iron: 2.8% RDA<br/>Vit C: 4.5% RDA

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    Read All Reviews (8)

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    Nutritional Facts for Vegan Sour Cream

    Serving Size: 1 (505 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 261.0
     
    Calories from Fat 154
    59%
    Total Fat 17.2 g
    26%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 790.9 mg
    32%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 7.1 g
    28%
    Protein 14.5 g
    29%

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