Name: Tofu Sour Cream
Yield: About 1½ cups
Cuisine: Vegan
Ingredients: 1 package (12–14 oz.) silken tofu; 2 tbsp lemon juice; 1 tbsp apple cider vinegar; 1/2 tsp salt; 1/2 tsp sugar or maple syrup, optional; 1 tbsp olive oil, optional, for a richer sour cream

INGREDIENTS

About 1½ cups

Ingredients

1 package (12–14 oz.) silken tofu
2 tbsp lemon juice
1 tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp sugar or maple syrup, optional
1 tbsp olive oil, optional, for a richer sour cream

METHOD

Make it

1
Blend all ingredients in a blender or food processor until completely smooth.
2
Adjust tang with another teaspoon lemon juice or vinegar. If too thick, add water or unsweetened plant milk 1 tablespoon at a time.
3
Refrigerate at least 30 minutes before serving.

Cooking notes

Firm-tofu alternative: use about 1 cup crumbled firm tofu and blend with 2–4 tbsp unsweetened plant milk until creamy.
For loaded potatoes, include the optional tablespoon oil.

Serving suggestions

Loaded potatoes, chili and burrito bowls.