Vegan Sour Cream

Here’s an easy preparation that is also quite useful. I especially like this as a garnish for Southwestern-style dishes and cold soups. Adapted from Vegan Soups and Hearty Stews for All Seasons.

Makes: a little more than 1 cup

  • One cup crumbled firm or extra-firm silken tofu
  • 2 to 3 tablespoons rice milk, as needed
  • 2 teaspoons lemon juice, or more to taste
  • 1/4 teaspoon salt, or to taste

Combine all the ingredients in a food processor or the companion container to an immersion blender. Process until very smoothly pureed, then transfer to a container with an airtight lid.




2 Responses to “Vegan Sour Cream”

  1. Annette says:

    I’d love to try making this vegan sour cream! But what kind of tofu should I use? (It’s a little confusing in the recipe, ie. firm, extrafirm, or silken?) Thanks!

  2. Nava says:

    Annette, sorry it took me so long to reply, your question got lost in the shuffle. The recipe specifies either firm or extra-firm silken tofu. Either work well in this. Hope that helps.

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