Tofu Sour Cream
Made in minutes with whole foods, this Tofu Sour Cream is creamy and tangy. Use it on baked potatoes, vegan nachos, or chili.
Servings: 8
Calories: 68kcal
Equipment
Ingredients
- 16 ounces silken tofu
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon agave syrup
- Pinch salt
Instructions
- Add all ingredients to a food processor.
- Blend until smooth and creamy. Place in the fridge. It will thicken slightly.
Notes
You may want to start with less lemon juice and apple cider vinegar and see how you like it. I like it tangy.
This recipe will last 5 days in an airtight container in the fridge.
Nutrition
Calories: 68kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 109mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.5mg
