Tofu Sour Cream I



  • 1-8 ounce package Silken Tofu
  • 3 Tablespoons Lemon Juice (may substitute 1 ½ Tablespoons Vinegar)
  • 2 Tablespoons Olive Oil or Vegetable Oil
  • 1 ½ teaspons Maple Syrup, Honey, or Sugar
  • 1/8 teaspoon sea salt
  • 1 Tablespoon Unsweetened or Plain Soy Milk, plus additional for consistency

Directions: Combine the tofu, lemon juice, oil, salt and 1 Tablespoon of soy milk in a blender and puree until smooth. You may add soy milk 1 Tablespoon at a time until your desired consistency is reached.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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