Silken Tofu Sour Cream
About This Recipe
Super easy vegan sour cream made with only a few ingredients. Sour cream's flavour profile (the dairy based one) is an interplay of tangy, creamy, and slightly sweet notes which make it a versatile ingredient in both savoury and sweet dishes. Using silken tofu gives the creamy texture and the combination of apple cider vinegar and lemon juice provide the tang and a small amount of sugar balances it out with a slight sweet note.
Ingredients
- 300g Silken tofu
- 1 Tbsp Lemon juice
- 1 Tbsp Apple Cider Vinegar
- 1/2 tsp Maldon Sea Salt
- 1/2 tsp Sugar
Instructions
- 1
Drain excess liquid from the silken tofu and put all ingredients into a high speed blender and blend until creamy.
- 2
Chill in refrigerator and then use anywhere you would use sour cream, nachos, baked potatoes or in baking.
Store in refrigerator in a sealed container and use within a few days.
Notes
This is best chilled and used the same day but if you do refrigerate for a few days you may need to give it quick blend (or whisk by hand) before using as some separation may occur.
If you want a thicker sour cream then press the tofu to remove more of the water.
Leave out the sugar if your prefer more tangier tasting sour cream.
Add 1/2 tsp garlic powder to give a more spicy flavour to the sour cream