Silken Tofu Sour Cream
Are you looking for a healthier sour cream option? Make this silken tofu sour cream. It is easy to make, dairy-free, gluten-free, nut-free, and suitable for vegan and vegetarian diets.
ESTIMATED COST : $2.30 or $0.21 a serve
Equipment
- Small food processor or immersion blender
Ingredients
- 300 grams (10.6 ounces) of silken tofu
- 2 tablespoons lemon juice or to taste
- ½ teaspoon salt or to taste
- 1 teaspoon granulated white sugar or vegan alternative
- 2 tablespoons vegetable oil optional
Instructions
- Break the silken tofu into pieces and place it into a small food processor.
- Add the lemon juice, salt, sugar, and vegetable oil (if using)
- Blend until smooth and creamy.
- Taste the mixture and adjust the seasoning if necessary by adding a little more lemon juice, salt, or sugar.
- Transfer to an air-tight container and refrigerate.
Notes
Calories per serve = 40 per serve with oil, without oil 19 calories
STORING
Store the sour cream in an airtight container in the fridge. It will last for about 5-6 days.
THICKENED TOFU SOUR CREAM
Sometimes you want sour cream with a body that will hold its shape for toppings on things like bite-sized appetizers.
If you have made this recipe and find that it is too thin for your purposes, you can:
Strain it to make it thicker - Filter the liquid from the sour cream through a sieve lined with a double layer of muslin cloth placed over a large bowl.
Place in the fridge and allow to drain for about 20 - 30 minutes or until the desired thickness is reached. Transfer the thick tofu sour cream to a container and store in the fridge until needed.
Or the next time you make it, you could:
Press silken tofu to remove the moisture - Although it is not common to press silken tofu because it can break and crumble under pressure, it is not an issue in this case because it will be processed to make the sour cream.
Press it for about 10-15 minutes to remove some water before blending.
Use soft tofu instead of silken tofu - Soft tofu is firmer and contains less water than silken tofu. Press soft tofu for 5 minutes or so before blending.
Made it too thick - If you have found that you have removed too much water from the tofu and the blended cream is way too thick, blend in small amounts of water or lemon juice (to taste) until you reach your desired consistency.
SUBSTITUTIONS
If you don't have fresh lemon juice, you could also use apple cider vinegar or red wine vinegar.
VARIATIONS
Because this soft tofu recipe for sour cream is quite plain in flavor, it makes it ideal for use in baking and sweet dishes.
However, you can make it savory and liven up the flavors by adding freshly grated garlic or garlic powder and onion powder and using it as a savory topping.