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Probably the simplest thing to make the blog! This recipe isn’t an exact dupe but it’s a great alternative to be used whenever you would use sour cream. There are many many versions of this online and I’d suggest adding the other ingredients to the blended tofu a bit at a time and tasting so you can adjust as you go along.
In general, blended silken tofu makes a great creamy dairy free substitute and with its low fat and high protein, it is a guilt free too.
If you have any suggestions, leave a comment and share your good ideas!
Makes a large batch you can keep up-to a week in an airtight container in the fridge.
1 pack silken tofu
1 tbsp white wine vinegar
1 level tsp mustard powder
1 level tsp garlic powder (optional)
Blend all ingredients together and store in the fridge. Serve cold as you would sour cream. I used a mini food processor to make mine.