Forks over knives

Tofu Sour Cream

(5)9 Comments
  • Prep-time: / Ready In:
  • Makes 1½ cups
  • Serving size: 2 Tbsp.
  • 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.

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By Del Sroufe,

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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.
Nutritional Information:

Per serving (2 Tbsp.): 22 calories, 0.6 g carbohydrates, 2.3 g protein, 1.4 g total fat, 0.2 g saturated fat, 0 g cholesterol, 3 mg sodium, 0.1 g fiber, 0.2 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (9)

(4 from 5 votes)

Recipe Rating

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Jom

Doesn't taste remotely like sour cream, sorry. Can definitely taste the beans and I'm trying to figure out a way to cover that up.

Kay

I haven't tried this yet, but I plan to. How long will it keep in the refrigerator?

Andrea

I grew up eating sour cream. It is actually pretty thick and sweet. I recommend soaking some cashews in hot water and pureeing the heck out of them with some lemon juice and the silken tofu. Also be sure to add about 1/2 to 1 tsp of sugar. And if you are inclined, a touch of starch or guar gum adds body. Trust me.

Estelle WADE

Only got normal silken tofu here in uk where I live,will that still be alright to use in the tofu sour cream recipe

Lisa, Forks Over Knives Support

Hi Estelle, That should work fine in this recipe. If anything it might just be slightly runnier.

ej

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.

Connie Walden

Not bad, will eat this.

Dean R Specker

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.

Karen

While I life silken tofu, I found this to be a little pungent.

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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