-
-
My review
Vegan Tofu Sour Cream
jessieskibbe
"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."
Added to shopping list.
Go to shopping list.
Ingredients
10 m servings 26 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} PrintNutrition Facts
Per Serving: 26 calories; 1.6 g fat; 0.9 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 141 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
11/3/2015
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 Mex...
1/30/2018
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 ...
5/19/2017
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 o...
11/19/2015
I found this recipe really vinegary and too sweet. I couldn't eat it. My kids liked it though