Tofu Sour CreamBy Toni Fiore • Jun 25th, 2007 • Category: Salads and Dressings Print
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.
Toni Fiore 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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