Vegan Tofu Sour Cream Recipes
VEGAN TOFU SOUR CREAM
This is a non-dairy sour cream alternative and stays fresh for about 5 days. Substitute any vegan sweetener for sugar and olive oil for canola. Serve over Mexican dishes and baked potatoes.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.
Nutrition Facts : Calories 24 calories, Carbohydrate 0.5 g, Fat 1.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 141.3 mg, Sugar 0.2 g
VEGAN "SOUR CREAM"
I recently found out I'm lactose intolerant. I have yet to find a substitute for sour cream. This topping is lemony and thick and my hubby can't tell the difference! May adjust ingredients to personal preference.
Provided by stefani
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.
Nutrition Facts : Calories 25 calories, Carbohydrate 0.4 g, Fat 2 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 0.3 g, Sodium 79.1 mg, Sugar 0.1 g
QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)
Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with recipe #161324 by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow.
Provided by Enjolinfam
Categories Soy/Tofu
Time 10m
Yield 2 cups, 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
- Add the chives. (Blend briefly or green sour cream will result).
- Serve (thickens more if chilled).
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VEGAN SOUR CREAM RECIPE WITH SILKEN TOFU: A TASTY TREAT
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5/5 (1)Total Time 10 minsServings 8
- Add all sour cream ingredients into a high-powered blender or food processor – silken tofu, lemon juice, sea salt, coconut sugar, and canola or other neutral oil.
- Place the blender's lid on the base and process for ~30 seconds, or until all ingredients are thoroughly blended, smooth, and creamy. If you’re using soft tofu instead of silken, you may need to add a splash or two of water to achieve the right texture for your sour cream.
VEGAN SOUR CREAM RECIPE - COOKIE AND KATE
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4.7/5 (101)Total Time 10 minsCategory SauceCalories 99 per serving
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to 1/2 cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
- Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.
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- Store in the refrigerator and use as you would regular sour cream to top your burritos, tacos, nachos, or soups!
5-MINUTE VEGAN SOUR CREAM - EATPLANT-BASED - RECIPES
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Reviews 122Calories 36 per servingCategory Sauces & Dressings
- Open tofu package and drain any water. If using shelf-stable tofu, there won't be much water. For the refrigerated tofu, you'll need to drain and then press all water out.
VEGAN TOFU SOUR CREAM - VERY VEGANISH
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5/5 (1)Total Time 5 minsCategory Sauces And CondimentsCalories 31 per serving
- Add all ingredients to a high speed blender or food processor. Blend until completely smooth, stopping to scrape down the sides, as necessary.
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- Either use a fork to mash the tofu or use your hands until it's all crumbled in small chunks. In a large pan, heat the olive oil and cook the tofu for about 5 minutes.
- Stir in the tomato paste and cook for 2 minutes. Then deglaze it with red wine and allow the sauce to thicken for about 2 minutes. Stir in the diced tomatoes, the red bell pepper, the corn, the beans, and the spices and cook for about 10 minutes.
- In the meantime, make the sour cream: Drain the cashews and put all ingredients in a food processor and process until smooth. Season with salt and pepper.
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- Blend for about 30 seconds (until very smooth). Taste and see if it needs more lime juice, apple cider vinegar or salt
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Servings 6Total Time 10 minsEstimated Reading Time 3 mins
- Add water sparingly, just to get the right consistency. If you use firmer tofu, you will have to use more water and vice versa. Pulse until creamy, about 2 more minutes.
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Reviews 2Total Time 10 minsCategory SauceCalories 106 per serving
- Soak cashews in water overnight, or in hot/boiling water for at least 10 minutes to soften thoroughly.
- Add remaining ingredients (¼ block of tofu (75 g - 100 g), about 2 tbsp of lemon juice, 1 tbsp of nutritional yeast, 1 tsp of apple cider vinegar and ¾ tbsp of salt) and begin blending.
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