added this 18 years ago
Tofu Sour Cream
What you need:
1 (10 1/2 ounce) package lite silken firm tofu, crumbled
1 tablespoon canola or olive oil
4 to 5 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon sweetener
1/2 teaspoon salt
What you do:
1. Place all ingredients in a food processor or blender.
2. Process several minutes, until very creamy and smooth. Make sure you process it for a few minutes to ensure the creamy texture.
3. Refrigerate. Serve over Mexican dishes and baked potatos.
It stays fresh for approximately 5 days.
Per 2 tablespoons: Calories: 27, Protein: 2 gm, Carbohydrates: 1 gm, Fat: 2 gm.
Preparation Time:
5 minutes
Cooking Time:
Servings:
1
Recipe Category:
SO HOW'D IT GO?
Wonderfully zingy and creamy. The best recipe for sour cream so far.
Does this recipe freeze well? I want to make alot and save some for later.
My GOD this was good! I was truely shocked how sour cream like it was! My omi mother also ate some aswell. :) Without a doubt making this every taco night.
I made this instead of buying vegan sour cream. Delicious!
I tried this tonight fo rmy tacos and it didnt come out right. I dont know if it was becuse my tofu was frozen. But it wouldnt get creamy so I added a lil rice milk then it came out to liquidy. I really want to try this again next time with tofu that has not been frozen and I will follow it to the letter.
It was definitely because your tofu was frozen! well, at least partly. Freezing completely changes the texture and thus the finished product. If you liked the taste but not the texture that was probably why. If you didn't like it at all..... well, that's a different story.
I haven't tried this one yet, but I would definitely say the texture will come out wrong if the tofu is pre-frozen.
I tried this tonight fo rmy tacos and it didnt come out right. I dont know if it was becuse my tofu was frozen. But it wouldnt get creamy so I added a lil rice milk then it came out to liquidy. I really want to try this again next time with tofu that has not been frozen and I will follow it to the letter.
I cannot say it's just as good as my favorite, the tofutti kind, but it's pretty close, tasty, and works well for when I don't have the courage to run to the other side of town to get my tofutti fix.
I wasn't very thrilled with this.
It had a definate 'tofu' taste to it, which I didn't like... and now I can't find a place in town that sells Tofutti, so I'm kinda stuck :-(
this is the best vegan sour cream recipe i have come across. it is great for all sour cream substitution but my favorite is to mix it with a pack of vegan onion soup mix and viola! onion dip. I made this for parties and honestly, carnivores did not know the difference. At one gathering I finally owned up it was tofu, and my friend said "oh, I was wondering why you were serving onion dip!!" if i have time i may even saute a red onion and a couple garlic cloves, then mix those in with some parsley for the real thing. then gobble it down with baked potato chips, celery, broccolli and cauliflower florets, bell peppers, etc. even my carnivore family request it at holidays now!
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