Vegan Tofu Sour Cream Recipes

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VEGAN SOUR CREAM



Vegan Sour Cream image

Excellent substitute for Tofutti, and less expensive too. Great flavor, perfect amount of tang. This is perfect as a non-dairy replacement for dips, or for topping tacos, burritos, enchiladas, or baked potatoes

Provided by Kozmic Blues

Categories     Soy/Tofu

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

1 (16 ounce) package silken tofu
1 tablespoon olive oil (canola oil ok too)
4 -5 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon sugar (or your favorite sweetener)
1/2-1 teaspoon salt, to taste

Steps:

  • Place all ingredients in a blender.
  • Process five minutes, until very creamy and smooth.
  • Refrigerate for at least an hour to thicken.
  • Use within 5-6 days.

Nutrition Facts : Calories 261.1, Fat 17.2, SaturatedFat 2.3, Sodium 791, Carbohydrate 12.6, Fiber 0.3, Sugar 7.1, Protein 14.6

VEGAN TOFU SOUR CREAM



Vegan Tofu Sour Cream image

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

10 ½ ounces low-fat, firm silken tofu, crumbled
4 teaspoons lemon juice, or more to taste
1 tablespoon canola oil
2 teaspoons apple cider vinegar
1 teaspoon white sugar
½ teaspoon salt

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

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)



Quick Tofu and Cashew Sour Cream (Vegan) image

Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with recipe #161324 by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow.

Provided by Enjolinfam

Categories     Soy/Tofu

Time 10m

Yield 2 cups, 10-15 serving(s)

Number Of Ingredients 6

1 (12 ounce) box morinu soft silken tofu (or 9 ounces regular tofu and 1/2 cup water)
1/2 cup raw cashew nuts
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon onion powder
2 tablespoons fresh chives, snipped (may use dried chives)

Steps:

  • Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
  • Add the chives. (Blend briefly or green sour cream will result).
  • Serve (thickens more if chilled).

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Top Asked Questions

What kind of tofu to use for vegan sour cream?
Firm silken tofu works best for this recipe. After chilling in the refrigerator, this vegan sour cream becomes thicker. One of my favorite recipes that uses this sour cream is Creamy Mushroom Stroganoff. Creamy Vegan Mushroom Stroganoff uses this Tofu Sour Cream. How long does vegan sour cream last?
What are the ingredients in vegan sour cream?
Tofu Sour Cream is a great topping. Vegan Sour Cream is made with simple ingredients you likely already have on hand–tofu, lemon juice, garlic clove, red wine vinegar (or apple cider vinegar), and salt. What is tofu. Tofu or soybean curd is a food of Asian origin.
How long does vegan mushroom Stroganoff sour cream last?
Creamy Vegan Mushroom Stroganoff uses this Tofu Sour Cream. How long does vegan sour cream last? Stored in an airtight jar or container in the refrigerator, this dairy-free sour cream recipe keeps in the refrigerator about 7-10 days. It does not freeze well. You’ll know when it is beginning to go bad, because it will become a little watery.
How do you make sour cream from cashews?
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.

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