Vegan Tofu Sour Cream
This slightly tangy and oh-so-creamy condiment will become a staple in your fridge! You'll never buy the store bought version again!
Ingredients
- 1 block shelf stable silken tofu* 308g
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- ½ tablespoon miso white or yellow
- 1 tablespoon nutritional yeast
- generous pinch sea salt
- 2-4 tablespoons water if needed
Instructions
- Add all ingredients to a blender and process until smooth and creamy, stopping to press down sides if necessary. Taste and adjust salt and lemon juice. Thin with 1-2 tablespoons of water at a time to get desired texture.
Notes
* The tofu you use should be shelf stable and not the refrigerated type for the best result. I use Mori-Nu Extra Firm Silken tofu.
Storage
Vegan Sour Cream will keep refrigerated in a sealed container for up to 5 days. It may separate a little bit in the fridge, just give it a quick mix before using and you're good to go!