Tofu Sour Cream
Made in minutes with silken tofu, 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
- Drain tofu. Add tofu and the rest of the ingredients to a food processor.
- Blend until smooth and creamy. Scrape down sides, and taste to see if it has enough salt. 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
