TOFU SOUR CREAM RECIPES

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TOFU SOUR CREAM RECIPE | ALLRECIPES



Tofu Sour Cream Recipe | Allrecipes image

To be used in place of sour cream for a low-fat, high-protein option.

Provided by The Angerers

Categories     Side Dish    Sauces and Condiments

Total Time 10 minutes

Prep Time 10 minutes

Yield 12 servings

Number Of Ingredients 4

1 (12 ounce) package silken firm tofu
12 pitted black olives
lemon, juiced
1 teaspoon apple cider vinegar

Steps:

  • Blend tofu, olives, lemon juice, and vinegar together in a blender until smooth.

Nutrition Facts : Calories 27.1 calories, CarbohydrateContent 0.8 g, FatContent 1.9 g, FiberContent 0.2 g, ProteinContent 2.3 g, SaturatedFatContent 0.3 g, SodiumContent 45.6 mg, SugarContent 0.1 g

TOFU SOUR CREAM - FORKS OVER KNIVES



Tofu Sour Cream - Forks Over Knives image

Use this healthy dairy alternative in any dish that calls for sour cream. Serve it with baked potatoes and fresh chives, with tacos or enchiladas, or with Mushroom Stroganoff. Find this recipe and more in the Forks Over Knives Recipe App.

Provided by FORKSOVERKNIVES.COM

Total Time 5 minutes

Prep Time 5 minutes

Number Of Ingredients 3

1 package extra firm lite silken tofu, drained
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Steps:

  • Combine all ingredients in a blender and puree until smooth and creamy.
  • Chill until ready to serve. Salt to taste.

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VEGAN TOFU SOUR CREAM RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 3.7
Total Time 10 minutes
Category Side Dish, Sauces and Condiments
Calories 24 calories per serving
  • Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.
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VEGAN TOFU SOUR CREAM RECIPE | ALLRECIPES
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.
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