Vegan Tofu Sour Cream

Rating: 3.6 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

By jessieskibbe
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.

    Advertisement

Nutrition Facts

Per Serving:
26 calories; 1.6 g total fat; 0 mg cholesterol; 141 mg sodium. 0.9 g carbohydrates; 1.9 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Deselle
Rating: 4 stars
11/03/2015
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 Mexican dishes I think I'll sub lime juice for the lemon. Read More
Helpful
(2)

Most helpful critical review

Kirsty Hymers
Rating: 1 stars
11/19/2015
I found this recipe really vinegary and too sweet. I couldn't eat it. My kids liked it though Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Deselle
Rating: 4 stars
11/03/2015
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 Mexican dishes I think I'll sub lime juice for the lemon. Read More
Helpful
(2)
Deselle
Rating: 4 stars
11/03/2015
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 Mexican dishes I think I'll sub lime juice for the lemon. Read More
Helpful
(2)
Kirsty Hymers
Rating: 1 stars
11/19/2015
I found this recipe really vinegary and too sweet. I couldn't eat it. My kids liked it though Read More
Advertisement
Buckwheat Queen
Rating: 4 stars
05/20/2017
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 of acidic ingredients as it is quite tangy. In the future I will use three tsp citrus and one tsp vinegar then go by taste from there. I will definitely make this again. Thank you for the recipe. Read More
keaiko
Rating: 5 stars
01/30/2018
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 juice by half omit the oil and use the tiniest pinch of Stevia instead of sugar. Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 02/25/2020