Vegan Sour Cream

READY IN: 5mins
Recipe by Kozmic Blues

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

Top Review by Lscoop

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

Ingredients Nutrition


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

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