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Vegan Tofu Sour Cream


"This is a non-dairy sour cream alternative and stays fresh for about 5 days. Substitute any vegan sweetener for sugar and olive oil for canola. Serve over Mexican dishes and baked potatoes."
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10 m servings 26 cals
Original recipe yields 10 servings

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Nutrition Facts

Per Serving: 26 calories; 1.6 g fat; 0.9 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 141 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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This was a nice, basic vegetarian sour cream that comes together in a jiffy. The lemon taste is fairly pronounced, which was perfect for topping the zucchini "crab" cakes I was making. For Mex...

This is a good vegan sour cream recipe. Don't expect it to taste exactly like dairy sour cream and you won't be disappointed. To better suit my personal preferences I reduce the amount of lemon ...

I liked this. I used lime instead of lemon and added some Sriracha to add it to my tacos. We also used it on salad. As a straight substitute for dairy sour cream, I suggest reducing the amount o...

I found this recipe really vinegary and too sweet. I couldn't eat it. My kids liked it though