Forks over knives

Sour “Cream”

(3)5 Comments
  • Prep-time: / Ready In:
  • Makes about 1½ cups
  • Serving size: 2 Tbsp.
  • Print/save recipe

I keep this smooth, creamy, and easy-to-make sour "cream" on hand to use in any recipe calling for traditional sour cream.

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By Del Sroufe,

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Ingredients

  • 1 (12-ounce) package firm or extra-firm silken tofu
  • 3 tablespoons white wine vinegar
  • Sea salt

Instructions

  • Combine the tofu and vinegar in a food processor and process until smooth and creamy. Add salt to taste. Store in an airtight container in the refrigerator for up to 1 week.
Nutritional Information:

Per serving (2 Tbsp.): 18 calories, 0.3 g carbohydrates, 2 g protein, 1 g total fat, 0.2 g saturated fat, 0 g cholesterol, 13 mg sodium, 0.1 g fiber, 0.2 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (5)

(5 from 3 votes)

Recipe Rating

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Bodhitara

This simple recipe makes a delicious non dairy " sour cream". It's sooo good 👍😊

Jeje

Any other substitutes if you can’t have soy?

Sandra

Try raw sunflower seed “sour cream.” Google it and you’ll find lots of good recipes. It’s simple. Very veganish looks like a good recipe that explains the details.

Helena Lee

Thank you so very much for this Sour Cream recipe. I am new to the wonderful plant based way of life. I look forward to learning much more.

Marianne

I have trouble finding plain non-dairy yogurt where I live. Would this sour cream make a substitute for yogurt in recipes?

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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