Very Special Tofu Sour Cream

READY IN: 2hrs 5mins
Recipe by msmia

From "The Real Food Daily Cookbook" by Ann Gentry. This is a truly amazing sour cream. I have made it five times already (in one week after eating at RFD) and used it plain & in several recipes. It actually has less calories than dairy fat free sour cream & is infinitely more delicious. I hope you enjoy it as much as I have..

Top Review by White Rose Child

Indeed, this is one vegan sour cream with a special edge! The garlic, mustard, and dill marry beautifully to disguise from the staunchest omnivore any hint of "tofu-ness." I used apple cider vinegar plus a pinch of salt, as I understand that umeboshi has a saltier taste. Works perfectly and I will keep this one! Thanks, msmia!

Ingredients Nutrition


  1. Put all ingredients (except dill) in food processor. Process until smooth.
  2. Add dill & process to just combine.
  3. Transfer to covered container & refrigerate for a couple hours to let flavors develop.
  4. Use any way you would use regular sour cream!
  5. Note: umeboshi vinegar is available in asian or health food stores. Other vinegars may work too but try to find it - it is really quite unique & delicious.

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