Description
Make your own light vegan sour cream in a few minutes, using tofu and a few other ingredients.
Ingredients
- 1/4th of 1-14 ounce package of extra firm tofu, drained (about 4 ounces total)
- 1 tablespoon extra virgin olive oil
- 1 ½ lemons, juiced (about 3 tablespoons)
- 1 teaspoon white vinegar
- Pinch sea salt (optional)
Instructions
- Place tofu, olive oil, lemon juice, and vinegar in a the container of a small blender (may use immersion blender or traditional blender). May add pinch of salt, if desired.
- Process until very smooth.
- Store in an airtight container in the refrigerator for up to one week.
- Makes about ¾ cup.
- Serve with tacos, lentil patties, soups, bowls, sandwiches, wraps, and burritos.
- Category: Dip
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20
- Sugar: 0 g
- Sodium: 1 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
Keywords: vegan sour cream, how to make sour cream