This vegan sour cream is velvety smooth and delightfully rich and tasty. Try this on any Mexican dish, salads, or on sandwiches in place of mayo. It is a nice vegan twist on traditional sour cream.
Makes 2 cups
1 (14-ounce) package organic firm silken tofu
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons extra virgin olive oil
1 tablespoon water
1 teaspoon apple cider vinegar
1 teaspoon yellow or Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
Using your hands, crumble the tofu into a blender. Add the lemon juice, oil, water, vinegar, mustard, onion powder, and garlic powder, and season with salt and pepper. Blend until smooth and creamy, about 2 minutes.
Taste and adjust seasonings to your liking.
Keep stored in a glass jar with an airtight lid for up to 7 days in the fridge.
Note: After blending, you can fold in 1 tablespoon of chopped fresh dill, rosemary, chives, and/or green onion.
- Once you drain the tofu, let your child crumble it up with their hands and place in the blender.
- Let them help you add all other ingredients then hit the on button to get the creamy vegan sour cream party started.