Vegan Silken Tofu Sour Cream
Creamy and smooth silken tofu blends up into a thick and tangy sour cream. Dollop this vegan tofu sour cream (without cashews) on nachos, tacos, chili or potatoes.
Servings: 16
Calories: 14kcal
Equipment
Ingredients
- 12.3 ounces silken tofu I recommend the Morinu brand extra firm silken tofu
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 2 teaspoons sugar
- ¼ teaspoon sea salt
Instructions
- Add all ingredients to a mini food processor. Blend until completely smooth, stopping to scrape down the sides, as necessary. At first it will look clumpy, but as you continue to process it will get silky smooth.12.3 ounces silken tofu, 2 tablespoons lemon juice, 1 teaspoon apple cider vinegar, 2 teaspoons sugar, ¼ teaspoon sea salt
- Once it is smooth, it is ready to be eaten. Transfer the sour cream to an airtight container and refrigerate, to store. Do not freeze.
Nutrition
Serving: 2tablespoons | Calories: 14kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
