By Kozmic Blues on November 02, 2010
Photo by Kozmic Blues
Photo 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"
Serving Size: 1 (505 g)
Servings Per Recipe: 1
"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."
"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"
"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."