Here's an easy preparation for vegan sour cream made from silken tofu. 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
- ¼ 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.
Nutrition Information:
Per ¼ cup: 21 calories; 1g fat; 88mg sodium; 1g carbs; 0g fiber; 2g protein
- Here are lots more recipes for simple sauces and such.
- See also our recipe for Cashew Cream.
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!
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.
Eric says
I made this to have with some vegan chili for the Superbowl. My wife said, "This..." (Pointing to the sour cream) "is really good."
It was surprisingly easy to make, and turned out better than I expected.