Nondairy Tofu Sour Cream - dummies

By Suzanne Havala Hobbs

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)

  1. Combine all the ingredients in a blender or food processor. Blend on high speed until smooth, about 2 to 3 minutes.

  2. 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