Tofu Sour Cream Recipe

If you've been attempting to nix dairy products from your life, you may realize how difficult it is to make the switch because of all the yummy dairy-containing condiments. One of our favorites is sour cream. When looking for a dairy-free substitute, there are not many store-bought options available. Recipe developer and health coach, Miriam Hahn, brings us this recipe for tofu sour cream. This dairy-free rendition can be used as a one-to-one substitute for the real thing. Hahn notes that she likes to "serve this in potatoes, in burritos, tacos and dips." She also mentions that this recipe can act as a good base for other sour cream flavors, such as "fresh dill, parsley, [or] cilantro."

Since this is homemade, and no preservatives are being used, be sure to store this appropriately. Hahn recommends storing this tofu sour cream in an airtight container in the fridge for up to 5 days.

To make this tofu sour cream, start by gathering your ingredients. For this recipe, you will need silken tofu, lemon juice, red wine vinegar, salt, and garlic granules. Not familiar with the types of tofu out there? Silken tofu is the softest and most moist type of tofu available. Hahn notes that, if you can't find it, "soft or medium tofu will work as well."

The first step is to drain the tofu. Tofu, especially silken tofu, has excess moisture. By opening the tofu package over a colander in the sink, and setting the tofu in the colander, you will allow the water to drain out.

Once you've drained the tofu, go ahead and add the tofu, lemon juice, red wine vinegar, salt, and garlic granules to a food processor. Give this a good processing, about 2 minutes worth, in order to combine all the ingredients into a smooth mixture.

Then, open the lid of the food processor and scrape down the sides. This will help the food processor blend up all the bits that flew around during the first blending. Now, go ahead and process this mixture again for about 30 seconds. The end result should be the same texture of sour cream.