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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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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Comments (4)
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.
Not bad, will eat this.
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.
While I life silken tofu, I found this to be a little pungent.