10-Minute Tofu Sour Cream
A rich and creamy sour cream substitute that will make any dish proud.
Servings: 6 servings
Calories: 86kcal
Ingredients
- 12 oz (350 grams) tofu silken works best
- 2 tablespoon olive oil extra virgin
- 2 tablespoon lemon juice approx. ½ medium sized lemon
- 2.5 teaspoon blue agave nectar or other natural sweetener
- ½ teaspoon sea salt
- ⅓ to ½ cup water use only if needed when using firmer tofu
Instructions
- Add all ingredients except water to food processor. Pulse until well-blended, about 3 minutes.
- Add water sparingly, just to get the right consistency. If you use firmer tofu, you will have to use more water and vice versa. Pulse until creamy, about 2 more minutes.
- Serve on your favorite dish. Refrigerate left-overs up to a week.
Nutrition
Calories: 86kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Sodium: 214mg | Potassium: 109mg | Sugar: 2g | Vitamin C: 1.9mg | Calcium: 18mg | Iron: 0.6mg