Tofu Sour Cream
Tofu Sour Cream
This version of non-dairy “sour cream” is a wonderful substitute for the real thing but without the calories and fat. This works wonderfully as a base for spreads, dips, or simply scooped onto baked potatoes. What you can use it for and add to it is only limited by your imagination.
Watch the recipe being made online
1 pkg. firm tofu
1/3 c. extra virgin olive
¼ c. fresh lemon juice
1½ T. apple cider vinegar
2 t. kosher sea salt
Place tofu, oil, juice, vinegar, and salt in a food processor fitted with a metal blade and process until it’s smooth and creamy.
Store it in an airtight container for up to a week. This is also great for desserts as a substitute for crème fraiche.
Hi Toni! I just made your Tofu Sour Cream, and it seems really salty. Did you really mean to say 2 tsp salt? Just wondering.
Hi Barbara, You can use tofu sour cream as a substitute for dairy. My recipe lacks the stabilizers found in commercial sour cream, so the consistency is a bit different, but it shouldn't be a problem. Let me know how the cake turns out. I always love to hear about others success in baking! Take care, Toni
Can you use this sour cream substitute in baked desserts? I am making a baked apple cake which calls for sour cream and butter. With a meat dinner, I want to substitute parve margarine and tofu sour cream. Will this work???? Thanks!
Hi Toni...I have just discovered you and I'm so pleased...it is 2:30am and should be sound asleep...what a treasure...thank you.
Hi Rae, For this I use regular firm tofu. It holds up better. Silken tend to get a little runny and works really well for dressing, but I like the body of the firm for this recipe especially with the addition of the oil, lemon juice and vinegar. Let me know what you think! Toni