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Tofu Sour Cream

By admin • Jun 25th, 2007 • Category: Salads and Dressings Print Print

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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

Ingredients:
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.

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admin is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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11 Responses »

  1. Rae on June 29th, 2007 at 3:58 pm:

    Toni, are you using regular or Silken tofu?

  2. Chef on June 29th, 2007 at 4:19 pm:

    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

  3. Eddy on February 19th, 2008 at 2:36 am:

    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.

  4. Barbara Schwartz on September 24th, 2008 at 4:18 pm:

    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!

  5. Chef on September 24th, 2008 at 4:51 pm:

    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

  6. Cveti on March 28th, 2009 at 3:06 am:

    Thank you for that great recipe!

  7. Maria on May 12th, 2009 at 8:34 pm:

    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.

  8. manuel addams on August 31st, 2009 at 3:32 am:

    16 oz firm tofu?

  9. Living in a Zoo « Broccoli Hut on September 2nd, 2009 at 8:30 pm:

    [...] seen so much lately with salsa, TJ’s Guac-Salsa, reduced-fat cheddar, and some more tofu sour cream. I scooped up all the goodness with baked blue corn chips and celery. High in sodium, but [...]

  10. Serendipitous Snow « Broccoli Hut on September 2nd, 2009 at 9:05 pm:

    [...] some black beans and added layers of cheddar cheese, salsa, mashed avocado, and finally homemade tofu sour cream. I served all that goodness with some baked blue corn chips and a plate of greens. Definitely [...]

  11. They Call Me the Salad Lady (Part One) « Broccoli Hut on September 13th, 2009 at 2:31 pm:

    [...] tofu sour cream [...]

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