Tofu Vegan Sour Cream Recipe

Tofu Vegan Sour Cream- this Recipe is super easy to make and the perfect dairy free substitute for traditional sour cream.

Look at me popping in on a Thursday! Hi!

I’m going to make this a quick one….

I often find myself wanting to share various sauces, dips, spices, and more with you as ingredients in bigger recipes. Kind of like this gingerbread spice and this enchilada sauce. SO, I’m going to be doing a bit more of that on Thursdays :)

Today we have Tofu Vegan Sour Cream. I’ve made dairy free sour creams in a few different ways and making it with tofu is one of my favorite ways (cashew cream sour cream being a close second).

Tofu Vegan Sour Cream- this Recipe is super easy to make and the perfect dairy free substitute for traditional sour cream.

In typical fashion, you can expect to see some yummy recipes in the coming weeks that include this tofu sour cream.

Tofu Vegan Sour Cream- this Recipe is super easy to make and the perfect dairy free substitute for traditional sour cream.

Yields 2

Tofu Vegan Sour Cream Recipe

5 minPrep Time

5 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 package of firm tofu ( roughly 400 grams of [url undefined]tofu[/url])
  • 1 tablespoon of miso paste
  • 1 clove of garlic
  • 1/4 teaspoon of salt
  • 1/4 cup of lemon juice
  • 1-2 tablespoons of water if needed) to achieve your desired consistency. Could also add additional lemon juice instead

Instructions

  1. Add all of the ingredients to a blender or food processor and blend until creamy and smooth. If you want the consistency to be a bit thinner and creamier, add in a bit of water or additional lemon juice.
  2. ENJOY!
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https://foodwithfeeling.com/tofu-vegan-sour-cream-recipe/

 

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4 comments on “Tofu Vegan Sour Cream Recipe”

  1. Love this idea! The vegan sour creams in the store have way too many artificial ingredients, so I don't bother. Nice touch with the miso. Will definitely make this soon!
  2. So excited to try the recipe! Tha you for sharing. Quick question, about how long is it good for in the fridge? And can you freeze it?
  3. Can anything else be used besides miso paste? Thanks