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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Ingredients

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

Instructions

  1. 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.

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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