Forks over knives

Sour “Cream”

(2)2 Comments

I keep this smooth, creamy, and easy-to-make sour "cream" on hand to use in any recipe calling for traditional sour cream.

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By Del Sroufe,

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Ingredients

  • 1 (12-ounce) package firm or extra-firm silken tofu
  • 3 tablespoons white wine vinegar
  • Sea salt

Instructions

  • Combine the tofu and vinegar in a food processor and process until smooth and creamy. Add salt to taste. Store in an airtight container in the refrigerator for up to 1 week.

Comments (2)

(5 from 2 votes)

Recipe Rating

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Helena Lee

Thank you so very much for this Sour Cream recipe. I am new to the wonderful plant based way of life. I look forward to learning much more.

Marianne

I have trouble finding plain non-dairy yogurt where I live. Would this sour cream make a substitute for yogurt in recipes?

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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