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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.

Major Ingredients: