Tofu Sour Cream (Dairy-Free, Nut-Free)
 
Prep time
Total time
 
This recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook. It's a simple, healthy, cost-effective, make-ahead recipe with excellent versatility.
Author:
Recipe type: Condiment
Cuisine: Eastern European
Serves: 1⅓ cups
Ingredients
  • 1 (12-ounce) package firm silken tofu
  • 1 tablespoon oil (see Oil Note below)
  • 2 to 4 teaspoons lemon juice, to taste
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon agave nectar or sweetener of choice
  • ½ teaspoon salt
Instructions
  1. Put the tofu, oil, lemon juice, vinegar, sweetener, and salt in your food processor or blender. Process until the mixture is smooth and creamy, about 1 minute.
  2. Transfer the tofu sour cream to an airtight container. It can be used immediately, but if time permits, refrigerate it for a few hours (or overnight) to allow the flavors time to meld. It will keep for up to 1 week in the refrigerator.
Notes
Oil Note: Use a neutral-tasting oil. Oils like extra-light olive oil (not extra-virgin), non-GMO canola oil, grapeseed oil, or other mild oil add richness without influencing the flavor.
Nutrition Information
Serving size: 1 tablespoon Calories: 17 Fat: 1.1g Saturated fat: .2g Carbohydrates: .7g Sugar: .5g Sodium: 60mg Fiber: 0g Protein: 1.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-tofu-sour-cream