I recently found out I'm lactose intolerant. I have yet to find a substitute for sour cream. This topping is lemony and thick and my hubby can't tell the difference! May adjust ingredients to personal preference.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

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Nutrition Facts

25 calories; protein 1.8g; carbohydrates 0.4g; fat 2g; sodium 79.1mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
09/29/2017
As written the vinegar and lemon are a bit overwhelming for me. I suggest adding half the amounts until you like the amount of sour taste. The lemon flavor went very well with dill. I used super firm tofu to keep a more solid consistency. Thank you for the recipe. Read More
(1)

Most helpful critical review

Rating: 1 stars
09/24/2018
This tastes nothing like sour cream Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/29/2017
As written the vinegar and lemon are a bit overwhelming for me. I suggest adding half the amounts until you like the amount of sour taste. The lemon flavor went very well with dill. I used super firm tofu to keep a more solid consistency. Thank you for the recipe. Read More
(1)
Rating: 1 stars
09/24/2018
This tastes nothing like sour cream Read More