Vegan Sour Cream

Name: Vegan Sour Cream
Yield: makes a little more than 1 cup, about 8 servings
Ingredients: 1 cup crumbled firm or extra-firm silken tofu, or one 8-ounce container natural nondairy sour cream; 2 to 3 tablespoons rice milk or Silk creamer, as needed; 2 teaspoons lemon juice, or more to taste; 1/2 teaspoon salt, or to taste

December 9, 2011

Recipe information

Yield
makes a little more than 1 cup, about 8 servings

Ingredients

1 cup crumbled firm or extra-firm silken tofu, or one 8-ounce container natural nondairy sour cream

2 to 3 tablespoons rice milk or Silk creamer, as needed

2 teaspoons lemon juice, or more to taste

1/2 teaspoon salt, or to taste

Preparation

Step 1
Combine all the ingredients in a food processor or the companion container to an immersion blender. Process until very smoothly pureed, then transfer to a container with an airtight lid. This keeps well for 3 to 4 days, refrigerated.
Nutrition Information
Step 2
Per serving:
Step 3
Calories: 21
Step 4
Total fat: 1g
Step 5
Protein: 2g
Step 6
Fiber: 0g
Step 7
Carbohydrate: 1g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 88mg

Vegan Soups and Hearty Stews for All Seasons

TagsCondiment Tofu Lemon Citrus Fruit Vegan Vegetarian Nut Free Gluten Free Make Ahead Easy Food Processor Cookbooks

Recipe notes

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