Name: Sour “Cream”
Total time: 10 min
Ingredients: 1 (12-ounce) package firm or extra-firm silken tofu; 3 tablespoons white wine vinegar; Sea salt

Ready In: 10 minutes
Makes about 1½ cups
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I keep this smooth, creamy, and easy-to-make sour “cream” on hand to use in any recipe calling for traditional sour cream.

From The Forks Over Knives Plan

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By Del Sroufe, Jan 12, 2014

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.

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Marianne2 years ago

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

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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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