Vegan Sour Cream

By Nava · On Jan 29, 2004

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.

 

• Here are lots more recipes for simple sauces and such.

 

Categories : Recipes, Savor and Flavor, Simple Sauces and Such

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2 comments on “Vegan Sour Cream”

1. Annette on November 29, 2012 at 10:05 pm said:

   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 on December 17, 2012 at 2:34 am said:

   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.