Best Tofu Sour Cream
This 5-minute Tofu Sour Cream recipe is delicious, heart-healthy, and protein-packed! Add it to vegan soups, grain bowls, and vegan tacos for a creamy boost. Nutritious and satisfying.
Servings: 5 servings
Calories: 66kcal
Equipment
- Blender
Ingredients
- 14 ounces extra firm tofu
- 2 teaspoons nutritional yeast
- 1 large clove garlic
- ¾ teaspoon onion powder
- ½ teaspoon mustard powder optional
- 1 tablespoon mellow miso (white miso)
- 1 lemon juice, plus a pinch of lemon zest
- ¼ cup unsweetened soymilk or plant-based milk, plus more as needed
Instructions
- Drain the tofu and transfer the block to the canister of a blender.
- Combine: Add the nutritional yeast, garlic, onion powder, miso, lemon zest (optional), lemon juice, and nondairy milk.
- Blend on high until smooth.
Notes
Lemon zest: The white pith beneath the zest can be quite bitter. For the best flavor, use a microplane or fine grater to remove only the thin, yellow outer layer, where the essential oils and bright citrus notes are concentrated.
Add vegan sour cream for serving and keep it unheated to maximize its health benefits, such as preserving probiotics and heat-sensitive nutrients like vitamin C.
Storage: Refrigerate Tofu Sour Cream in an airtight container for up to 4 days.
Nutrition
Calories: 66kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 134mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 1mg
