TheBlenderGirl.com > Tofu Sour Cream
We had some friends over for dinner on the weekend and we made an awesome vegan taco buffet. We made homemade corn tortillas, grilled vegetables, delicious pico de gallo, stellar guacamole, and this sou cream.
I got this recipe from Tony Chiodo during one of his cooking classes about 15 years ago. This recipe takes less than five minutes to make, and you can tweak the lemon juice, sweetener, and salt to taste. You could also add a little bit of dijon mustard to give it an extra punch of flavor.
This sour cream will keep in the fridge for about 5 days.
Grab a copy of Tony's cookbook. It's awesome.
Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds until smooth and creamy. Add more lemon juice, sweetener, and salt to taste.