Vegan Tofu Sour Cream recipe

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Ingredients

10 ½ ounces low-fat, firm silken tofu, crumbled
4 teaspoons lemon juice, or more to taste
1 tablespoon canola oil
2 teaspoons apple cider vinegar
1 teaspoon white sugar
½ teaspoon salt

Nutrition Info

24 calories
carbohydrate: 0.5 g
cholesterol: : -
fat: 1.6 g
fiber: : -
protein: 1.9 g
saturatedFat: 0.1 g
servingSize: -
sodium: 141.3 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy, refrigerate.

Recipe Yield

10 servings

Recipe Note

This is a non-dairy sour cream alternative and stays fresh for about 5 days. Substitute any vegan sweetener for sugar and olive oil for canola. Serve over Mexican dishes and baked potatoes.

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