Vegan Tofu Sour Cream
Made with silken tofu, this tofu sour cream is rich, creamy, and lightly tangy. Made with 4 ingredients and 5 minutes, and it can be used in place of sour cream in any recipe.
Servings: 8 servings
Calories: 25kcal
Ingredients
- 1 box silken tofu 12oz or 350g
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- salt to taste
Instructions
- Place all ingredients in a blender and blend until smooth.
- Give it a taste, adding more lemon juice or vinegar if needed.
- Use immediately, or allow it to chill for an hour before use. Sour cream will thicken considerably.
Notes
Helpful tips
- Drain tofu well – Excess moisture might result in a runny sour cream. I recommend patting silken tofu dry using paper towels before using.
- Consistency of sour cream – Tofu sour cream may look slightly runny right after blending, but it will naturally thicken after resting in the fridge for 1–2 hours. That said, it’s perfectly fine to use it immediately.
- Customize the seasonings – Adjust the tanginess by adding more lemon juice or vinegar. You can also add a pinch of salt to bring up the savoriness.
- Storing leftovers - Tofu sour cream can be refrigerated for a week in an airtight glass jar. Just give it a quick stir right before using.
Nutrition
Calories: 25kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 82mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.4mg
