You are here
Tofu Sour Cream
David's Pure Vegetarian Kitchen, David Gabbe---sent by Susan
Susan says this non-dairy sour cream is "very easy and convincing". She sampled it in the Veg 101 class taught by NWVEG in Portland.
230 g 8 ounces firm tofu*
59 ml1/4 cup water
59 ml1/4 cup lemon juice
15 ml1 tablespoon flax, canola or other oil
2 ml1/2 teaspoon salt
1. Bring small pot of water to boil. Cut tofu into several pieces and boil 4-5 minutes (see note below). Drain and submerge tofu in cold water to cool. Drain again.
2. Place tofu and remaining ingredients in a blender and blend until smooth. If necessary, add a little more water to achieve desired smooth consistency.
Tofu "sour cream" will thicken as it cools. Refrigerate and use within 5-7 days.
Yield: About 1 & 1/2 cups
*Note: When tofu is used in a dish that involves no cooking, it should be pre-boiled in water for 4-5 minutes to kill any bacteria that may be present.