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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
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.
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.
I don't think Id put it on a baked potato, but maybe I'll use it in cooking.. it still just tasted like tofu to me..
well I followed the recipe...not bad , but it still tasted too much like tofu,so I added one clove of garlic and extra lemon juice...yes excellent. Thank You
This is a perfect sour cream substitute and using ingredients I always have on hand. Goodbye Tofutti! Thanks bunches!
I've been buying vegan sour cream, but didn't have any for a recipe last night. So food.com to the rescue and I made this recipe in about five minutes. I think my days of buying sour cream are over! This is so easy and good! It made more than I needed, so I'm going to experiment with freezing a little tub to see how it does....
This was very good, but don't do what I did. I used Extra virgin olive oil and it was a little too strong, although it worked great using with burritos. I would suggest a milder olive oil, or canola oil as Kozmic Blues stated. Thanks, will make again! Made for the Vegetarian swap- Oct. 2011.