Vegan Sour Cream

By · On Jan 29, 2004
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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.

 

 

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