Tofu Sour Cream II (Vegan, Gluten-Free)


A simple version from Chef Alex Bury


  • 2 boxes Mori-Nu silken tofu
  • 1/2 cup safflower oil
  • 2 Tb cider vinegar
  • ½ cup lemon juice
  • 1 tsp sugar
  • 1 Tb salt
  • ½ tsp white pepper


Puree in a food processor with the “S” blade until creamy smooth. Taste and add more seasonings if you need to. Refrigerate. Serve on burritos, tacos, potato pancakes, etc.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


Leave A Reply