Quick Tofu Sour Cream
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Thick, creamy and tangy: this tofu sour cream is everything you want in a dairy-free condiment!
Course Condiment
Cuisine American
Prep Time 5 minutes mins
Total Time 5 minutes mins
- 1 ½ cups soft tofu drained
- 1 tablespoon canola oil
- 2 teaspoons vinegar white wine vinegar
- ½ teaspoon salt
- Pinch of garlic powder
- Dried herbs optional
Drain your tofu well over a sink. Press a little if possible.
Add to a blender alongside the rest of the ingredients.
Blend until smooth, then adjust to taste preferences.
Use immediately or store in an airtight container for up to 10 days in the fridge!
- Omit oil for a lower-calorie sour cream.
- Add a pinch of sugar if you like!
Calories: 88kcal