This sour cream recipe is a much better alternative to the tofu cream I had posted in the past. This recipe came from "Hot Damn & Hell Yeah, the Dirty South Cookbook" (I'm so obsessed with this by the way- an awesome library find!). It tastes almost like real sour cream but it's dairy free!
Ingredients:
1 ½ cup of firm silken tofu, drained
1 tablespoon of vegetable oil
2 teaspoons of lemon juice
2 teaspoons of apple cider vinegar
1 teaspoon of organic sugar
½ teaspoon of sea salt
Directions:
Blend together everything in a food processor and enjoy! Use this to top your favorite mexican meals, potatoes, soups, etc. It could also be modified to be a great yogurt recipe by adding a tad more sugar or alternate sweetener and some fresh fruit!
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