Tofu Sour Cream

January 6, 2015

By Chef Linda

Sure, you can buy non-dairy sour cream now in many stores which is a great advance in vegan eating. What's a bowl of vegan Chili or Hungarian Goulash without a dollop of sour cream? Well, for those of you who want the least processed version, and don't have an issue with soy, I urge you to give this simple Tofu Sour Cream recipe a try. If you can't tolerate soy, I've also made this with raw cashews (about 1 1/2 cups soaked for several hours) and the same ingredients. Pretty darned good if you ask me. So good you might find yourself putting sour cream on everything!

Tofu Sour Cream    


Super Easy


About 1 1/2 cups





1 block of silken or slightly firm tofu, pressed to remove excess water
2 tablespoons olive oil
Juice from two large lemons, about 4 to 6 tablespoons
1/4 to 1/2 teaspoon salt



Place all ingredients in a blender and puree until smooth. Add more lemon or salt to taste.


FILED UNDER: glutenfree, nutfree, peanutfree, sauces,

Submit a Comment

Your email address will not be published. Required fields are marked *