I always make my own sour cream when I want it. I sometimes like to kick up the flavor, as I do in this recipe, depending on what I’m serving it with. This version is great on tacos, burritos, or with taquitos.

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Ingredients

  • 1 (12-ounce) package extra firm silken tofu
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • ½ teaspoon chili powder
  • Pinch cayenne pepper

Instructions

  1. Combine all ingredients in a blender and purée until smooth and creamy. Chill until ready to serve.

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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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