- Prep-time: / Ready In:
- Makes 1½ cups
- Serving size: 2 Tbsp.
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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,
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 (7)
(4 from 4 votes)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.
Only got normal silken tofu here in uk where I live,will that still be alright to use in the tofu sour cream recipe
Hi Estelle, That should work fine in this recipe. If anything it might just be slightly runnier.
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.