- Prep-time: / Ready In:
- Makes about 1½ cups
- Print/save recipe
I keep this smooth, creamy, and easy-to-make sour "cream" on hand to use in any recipe calling for traditional sour cream.
Find this recipe and more in the Forks Over Knives Recipe App.
By Del Sroufe,
![](/images/decor-onion.png)
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.
Comments (2)
(5 from 2 votes)Thank you so very much for this Sour Cream recipe. I am new to the wonderful plant based way of life. I look forward to learning much more.
I have trouble finding plain non-dairy yogurt where I live. Would this sour cream make a substitute for yogurt in recipes?