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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Tofu Sour Cream

By Chef Linda

What's a bowl of vegan Chili, Hungarian Goulash, or a crispy latke without a dollop of sour cream? While you can buy dairy-free sour cream in many grocery stores today, you can also make your own in just a few minutes. Our vegan sour cream has body and tanginess and it's worth learning how to make. If you follow a soy-free diet, substitute 1 1/2 cups soaked raw cashews for the tofu. The result is just as delicious. You'll be looking for dishes to add sour cream to after you try this recipe!

Ingredients

 1 (14 to 16 ounce) block of firm tofu, pressed to remove excess water
 2 tbsp olive oil
 3 tbsp fresh lemon juiceadd more for increased tanginess
 ¼ tsp salt

Directions

1

Place all ingredients in a blender and puree until smooth. Add more lemon or salt to taste. Store in a sealed container for up to a week.

Tofu Sour Cream
IngredientsDirections

Tofu Sour Cream

DifficultySuper Easy
YIELDS
About 1 1/2 cups

INGREDIENTS

 1 (14 to 16 ounce) block of firm tofu, pressed to remove excess water
 2 tbsp olive oil
 3 tbsp fresh lemon juiceadd more for increased tanginess
 ¼ tsp salt

DIRECTIONS

1

Place all ingredients in a blender and puree until smooth. Add more lemon or salt to taste. Store in a sealed container for up to a week.

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