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Vegan Sour Cream

Recipe information

  • Yield

    makes a little more than 1 cup, about 8 servings

Ingredients

1 cup crumbled firm or extra-firm silken tofu, or one 8-ounce container natural nondairy sour cream
2 to 3 tablespoons rice milk or Silk creamer, as needed
2 teaspoons lemon juice, or more to taste
1/2 teaspoon salt, or to taste

Preparation

  1. Step 1

    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. This keeps well for 3 to 4 days, refrigerated.

  2. Nutrition Information

    Step 2

    Per serving:

    Step 3

    Calories: 21

    Step 4

    Total fat: 1g

    Step 5

    Protein: 2g

    Step 6

    Fiber: 0g

    Step 7

    Carbohydrate: 1g

    Step 8

    Cholesterol: 0mg

    Step 9

    Sodium: 88mg

Vegan Soups and Hearty Stews for All Seasons
TagsCondimentTofuLemonCitrusFruitVeganVegetarianNut FreeGluten FreeMake AheadEasyFood ProcessorCookbooks
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