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Nutrition Facts
Serving Size 1 cups 409g Recipe makes 1 1/2 cups) The following items or measurements are not included below: artificial sweetener
Calories 537
Calories from Fat 436		(81%)
Amount Per Serving		%DV
	Total Fat 48.5g	74%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 18.3g
	Polyunsaturated Fat 20.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 697mg		29%
Potassium 460mg		13%
Total Carbohydrate 9.3g		3%
	Dietary Fiber 0.9g	3%
	Sugars 3.3g
Protein 23.0g		46%
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Faux Sour Cream (Tofu)

Recipe #93998 | 5 min | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Roosie
Jun 22, 2004

There's a couple recipes for tofu sour cream here on 'Zaar, but none quite like this one, so I figured I would post it. This is from the book, "How It All Vegan." It tastes surprisingly like sour cream... I mean, considering its tofu. I used basil vinegar and I think any flavored vinegar would probably be nice.

1 1/2 cups (change servings and units)

Ingredients

2 cups tofu (soft or medium, preferably, about 1lb)
1/4 cup oil
3 tablespoons lemon juice or vinegar
1 teaspoon artificial sweetener (sugar, honey, whatever floats your boat)
1 tablespoon soy sauce (or Braggs Liquid Aminos if you're into that sort of thing)

Directions

1
Get out your blender or food processor.
2
Throw all the ingredients in and blend, blend, blend until it is creamy.
3
This may take a while, but it will happen.
4
Taste and adjust seasonings accordingly (I added a bit more soy sauce and vinegar to mine).
5
Store in a tightly sealed container in the refrigerator.
6
This should keep for about 5 days.
7
It may seperate upon refrigeration, so in this even, just mix it back together with a fork before serving.
8
Mine has sort of a brownish-tint (perhaps from the soy sauce), and I wouldn't necessarily try and pass this off as real sour cream on your hubby's baked potato, but if you want it for a recipe (not sure about baked goods) this should be okay.
9
If using for Vegetarian or Vegan and you wish to use honey please check to make sure they consume honey. Many do not.

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Featured Reviews for This Recipe

From: jennifer in new jersey

On Sep 16, 2006

my vegan sister was coming so i had to make this for her....it was a hit. she is ultra picky. i personally didnt taste it but she took what was left home. thanks for sharing!

0 people found this review helpful

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From: smellicious

On Sep 15, 2006

This is absolutely awful! I hate doing negative reviews but I can't let someone else waste their time and money. Even the store bought sour cream substitute is better. This recipe reminds me of how much I miss real sour cream and what a sacrifice being non-dairy really is.

1 person found this review helpful

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From: oilpatchjo

On Feb 7, 2007

I needed this for my sister's son who is allergic to dairy. I used plain creamy tofu, very easy to put together. The tofu is very hard to mix and found I needed to use a blender instead of hand mixer. Suprisingly looks and has the same texture as sour cream. Needs to be made several hours before required so ingredients can marry.

4 people found this review helpful

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From: Darlene Summers

On Aug 3, 2004

roosie,this was truely a good recipe,and it was surprisingly like sour cream,but I think it is easier and cheaper to buy the fat free stuff from the store.(I\'m just too lazy I guess)but there was nothing wrong with your recipe,it was very good.Thanks Darlene

4 people found this review helpful

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