Delicious sour cream salad dressing with a sweet and sour flavor. My fiance’s favorite, it goes great over a salad of fresh spinach.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 10 ½ ounces low-fat, firm silken tofu, crumbled
- 4 teaspoons lemon juice, or more to taste
- 1 tablespoon canola oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon white sugar
- ½ teaspoon salt
Instructions
- Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.
Reviews
This is a good, and useful recipe. Of course it’s not a dead on duplicate for dairy sour cream; but, it does well as substitute. It is excellent where sour cream is part of the dish. I have not tried it in a situation where sour cream, or its stand in, is meant to play a central flavor role. Full disclosure wise, I am omnivorous myself; but, I have friends who are vegan. Not to mention friends, who have friends who are vegan. I try to accommodate people’s dietary needs, and desires. Though, please don’t wait until the last minute to tell me. I give this recipe very good marks.
This is a good vegan sour cream recipe. Don’t expect it to taste exactly like dairy sour cream and you won’t be disappointed. To better suit my personal preferences I reduce the amount of lemon juice by half, omit the oil, and use the tiniest pinch of Stevia instead of sugar.
I liked this. I used lime instead of lemon and added some Sriracha to add it to my tacos. We also used it on salad. As a straight substitute for dairy sour cream, I suggest reducing the amount of acidic ingredients as it is quite tangy. In the future I will use three tsp citrus and one tsp vinegar, then go by taste from there. I will definitely make this again. Thank you for the recipe.
I found this recipe really vinegary and too sweet. I couldn’t eat it. My kids liked it though
This was a nice, basic vegetarian sour cream that comes together in a jiffy. The lemon taste is fairly pronounced, which was perfect for topping the zucchini “crab” cakes I was making. For Mexican dishes, I think I’ll sub lime juice for the lemon.