Nondairy Tofu Sour Cream
To make this dairy-free substitute for sour cream, use a combination of lemon juice and tofu. This recipe can be used as a base in all your favorite dip recipes that call for sour cream, or add a dollop on a baked potato.
Preparation time: 10 minutes
Chilling time: At least 2 hours
Yield: 12 servings (1-1/2 cups)
One 10.5-ounce package of silken tofu, any variety of firmness
3 tablespoons vegetable oil
3 tablespoons lemon juice
1 teaspoon clover honey (optional for taste)
Combine all the ingredients in a blender or food processor. Blend on high speed until smooth, about 2 to 3 minutes.
Transfer the mixture to a glass container, cover, and chill at least.
Store foods with acidic ingredients, such as lemon juice, in nonreactive containers like glass, plastic, or stainless-steel. Aluminum and copper bowls may react with acidic ingredients and cause an off flavor.
Per serving: Calories 47 (38 from Fat); Fat 4g (Saturated 0g); Cholesterol 0mg; Sodium 9mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 2g