Vegan Sour Cream

Submitted 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"

 

• Ready In: 5mins
• Ingredients: 6
• Yields: 1 1/2 cups

ingredients

• 1 (16 ounce) package silken tofu
• 1 tablespoon olive oil (canola oil ok too)
• 4 -5 teaspoons lemon juice
• 2 teaspoons apple cider vinegar
• 1 teaspoon sugar (or your favorite sweetener)
• 1⁄2 - 1 teaspoon salt, to taste

directions

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.

Reviews

[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

 

[eclar16]

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.

 

[vee-deil]

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.

 

[AppleyGirl]

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..

 

[giro53]

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