Tofu Sour Cream 2

Mar 7 2010 | by Susan Voisin | 4 Comments » |

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Submitted by: Danamarie

I found this on the PCRM web site tonight. I have not tried it…

Blend in a food processor or blender until very smooth:

1 pound tofu
juice of 1-1/2 lemons
1 tablespoon dill
1 teaspoon salt

Keep chilled. Use it as a basis for an herb or spicy dip, or on
burritos or baked potatoes. Try different brands of tofu, as the
softer varieties work better.

From The Power of Your Plate by Neal D. Barnard, M.D.

From the Fatfree Vegan Email List archives

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4 Responses to “Tofu Sour Cream 2”

1. Karen Says:

   February 27th, 2013 at 9:22 am

   I read that you can substitute cashews to have cashew sour cream. Google it.
2. Tori Says:

   February 1st, 2012 at 2:31 pm

   Is there anything that can be used in place of tofu?
3. Tori Says:

   February 1st, 2012 at 2:30 pm

   Is there anything that can replace tofu? Staying away from soy for my son
4. Pippa Says:

   January 30th, 2011 at 8:32 am

   I make a sour cream very similar to this that I can vouch for, only I add some soya milk as otherwise it’s too thick for my taste, also I use cider vinegar instead of lemon juice and let it sit overnight in the fridge as it always tastes better the next day (not sure why). x
   it’s also great with a bit of garlic added if you don’t mind having garlic breath