Ingredients10 m servings 26 cals
- Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.
Per Serving: 26 calories; 1.6 g fat; 0.9 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 141 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...