Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegan Sour Cream Recipe
    Lost? Site Map

    Vegan Sour Cream

    Average Rating:

    8 Total Reviews

    Showing 1-8 of 8

    Sort by:

    • on May 21, 2013

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2012

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2013

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2013

      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..

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2012

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2012

      This is a perfect sour cream substitute and using ingredients I always have on hand. Goodbye Tofutti! Thanks bunches!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2012

      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....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2011

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    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%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites