5-Minute Tofu Vegan Sour Cream
I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!
Servings: 8 servings
Calories: 36kcal
Ingredients
- 1 pkg firm silken tofu 12-14 oz
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic or more
- 1/4 teaspoon salt
Instructions
- Open tofu package and drain any water. If using shelf-stable tofu, there won't be much water. For the refrigerated tofu, you'll need to drain and then press all water out.
- Place all ingredients in a blender or food processor and blend until smooth.
- Keeps in air tight container in the refrigerator for up to 10 days.
Video
Notes
Tips & Suggestions:
- Seasoning- For me, tweaking the salt, lemon juice, and vinegar for your personal taste can really make this vegan sour cream pop.
- Tofu- Firm silken tofu works best for this recipe. After chilling in the refrigerator, this vegan sour cream becomes thicker.
- Storage- In an airtight container in the refrigerator, this should keep for about 7-10 days. It does NOT freeze well.
Nutrition
Calories: 36kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Sodium: 78mg