- Prep-time: / Ready In:
- Makes about 1½ cups
- Serving size: 2 Tbsp.
- 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.
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By Del Sroufe,
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.
Nutritional Information:
Per serving (2 Tbsp.): 18 calories, 0.3 g carbohydrates, 2 g protein, 1 g total fat, 0.2 g saturated fat, 0 g cholesterol, 13 mg sodium, 0.1 g fiber, 0.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(5 from 3 votes)This simple recipe makes a delicious non dairy " sour cream". It's sooo good 👍😊
Any other substitutes if you can’t have soy?
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?