Tofu Sour Cream III (Vegan, Gluten-Free)


Submitted by Rosey


  • 10 1/2 ounces firm silken tofu
  • 1 tablespoon oil
  • 2 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sweetener
  • 1/2 teaspoon salt

Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. Stored in an air-tight container, it will keep up to 5 days in the fridge.

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.

1 Comment

  1. This was so helpful..25 yrs ago when diagnosed with so many food allergies they had nothing to go by or even purchase in grocery stores.Thankyou for all this information that not only helpful it is free!!!!!!! UBER HUGS! “YES” I am finaly gaining weight!

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