- Prep-time: / Ready In:
- Makes 1½ cups
- Print/save recipe
Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff.
Find this recipe and more in the Forks Over Knives Recipe App.
By Del Sroufe,
Ingredients
- 1 package extra firm lite silken tofu, drained
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
Instructions
- Combine all ingredients in a blender and puree until smooth and creamy.
- Chill until ready to serve. Salt to taste.
Comments (4)
(4 from 4 votes)Love this sour cream recipe. Make sure to follow directions and drain the tofu. As good as it is day 1, better after it sets. Add some mustard to make more like mayonnaise.
Not bad, will eat this.
I tried tofu for my first time with this recipe and found the recipe to be very close to sour cream. I did not add salt to mine, but I believe a pinch would have gone a long way. I used the sour cream in a twice baked potato.
While I life silken tofu, I found this to be a little pungent.