Tofu Sour Cream Recipes
VERY SPECIAL TOFU SOUR CREAM
From "The Real Food Daily Cookbook" by Ann Gentry. This is a truly amazing sour cream. I have made it five times already (in one week after eating at RFD) and used it plain & in several recipes. It actually has less calories than dairy fat free sour cream & is infinitely more delicious. I hope you enjoy it as much as I have..
Provided by msmia
Categories Soy/Tofu
Time 2h5m
Yield 1 1/4 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients (except dill) in food processor. Process until smooth.
- Add dill & process to just combine.
- Transfer to covered container & refrigerate for a couple hours to let flavors develop.
- Use any way you would use regular sour cream!
- Note: umeboshi vinegar is available in asian or health food stores. Other vinegars may work too but try to find it - it is really quite unique & delicious.
Nutrition Facts : Calories 70.9, Fat 4.7, SaturatedFat 0.7, Sodium 25.1, Carbohydrate 2, Fiber 0.2, Sugar 0.9, Protein 4.9
VEGAN TOFU SOUR CREAM
This is a non-dairy sour cream alternative and stays fresh for about 5 days. Substitute any vegan sweetener for sugar and olive oil for canola. Serve over Mexican dishes and baked potatoes.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.
Nutrition Facts : Calories 24 calories, Carbohydrate 0.5 g, Fat 1.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 141.3 mg, Sugar 0.2 g
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