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 Recipe: Vegan Sour Cream
Although it doesn't taste exactly like dairy sour cream, it is just as
delicious and has a lovely, thick
texture.
| Yield |
About 1 c |
| Time |
5 minutes |
| Tools |
- Food processor
- Covered container
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| Ingredients |
- ½ pound soft or silken tofu
- 2 T lemon juice
- 3 T canola oil
- 2 t brown rice vinegar
- ¾ t salt
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| Directions |
Process all of the ingredients in the food processor until smooth. Transfer to the covered container and refrigerate until use (up to four days).
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| Variations |
There are four delicious variations on this recipe; just make the sour cream as above, then add the following ingredients and process for another 30 seconds. | Sour cream with... | Add | | Dill | - ¼ c minced dill
- ¼ t white pepper
| | Jalapeño | - ½ jalapeño, stemed, seeded, and chopped
| | Shallot | | | Ginger + chives | - 1 T peeled, chopped ginger or ginger juice
- 1 T minced chives or scallions
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| Notes |
Soft tofu will make a thicker cream, while silken tofu will make it a bit lighter. Adapted from Myra Kornfeld's The Voluptuous Vegan.
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