5-Minute Vegan Sour Cream

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

**Note by BC: added juice of a ½ of a small lemon, 1 tbsp white vinegar and approx. 1tsp of home made garlic & onion mix. My first attempt to make tofu “sour cream” - so easy and quick! Great taste & texture, tastes similar to real low fat sour cream.

1 16 oz package firm silken tofu

2 Tbsp lemon juice

1 Tbsp red wine vinegar

1 clove garlic (or more)

¼ tsp salt

Note: Ingredients may have been altered from the original.

Directions at eatplant-based.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer