Tofusourcream Food
TOFU VEGAN SOUR CREAM RECIPE
Provided by B. Britnell
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Add all of the ingredients to a blender or food processor and blend until creamy and smooth. If you want the consistency to be a bit thinner and creamier, add in a bit of water or additional lemon juice.
- ENJOY!
TOFU SOUR CREAM
To be used in place of sour cream for a low-fat, high-protein option.
Provided by The Angerers
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Blend tofu, olives, lemon juice, and vinegar together in a blender until smooth.
Nutrition Facts : Calories 27.1 calories, Carbohydrate 0.8 g, Fat 1.9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 0.3 g, Sodium 45.6 mg, Sugar 0.1 g
VEGAN TOFU SOUR CREAM
This is a non-dairy sour cream alternative and stays fresh for about 5 days. Substitute any vegan sweetener for sugar and olive oil for canola. Serve over Mexican dishes and baked potatoes.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.
Nutrition Facts : Calories 24 calories, Carbohydrate 0.5 g, Fat 1.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 141.3 mg, Sugar 0.2 g
CHIVE TOFU SOUR CREAM
Steps:
- Steam or boil tofu for 3 minutes. Drain then blend with other ingredients. Add chives or scallion greens.
QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)
Sounds so yummy! This recipe is from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Update: I tried this today and was really pleased with the results! I used it with recipe #161324 by Tigerduck and I couldn't tell it wasn't real sour cream. Of course you can tell its not the real thing when eating it plain, but it's still nice. Best alternative when mixing it with other ingredients you would use sour cream with though. I'm sure I'll get the same terrific results when I use it in a black bean soup I plan to make tomorrow.
Provided by Enjolinfam
Categories Soy/Tofu
Time 10m
Yield 2 cups, 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
- Add the chives. (Blend briefly or green sour cream will result).
- Serve (thickens more if chilled).
FAUX SOUR CREAM (TOFU)
There's a couple recipes for tofu sour cream here on 'Zaar, but none quite like this one, so I figured I would post it. This is from the book, "How It All Vegan." It tastes surprisingly like sour cream... I mean, considering its tofu. I used basil vinegar and I think any flavored vinegar would probably be nice.
Provided by Roosie
Categories Soy/Tofu
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Get out your blender or food processor.
- Throw all the ingredients in and blend, blend, blend until it is creamy.
- This may take a while, but it will happen.
- Taste and adjust seasonings accordingly (I added a bit more soy sauce and vinegar to mine).
- Store in a tightly sealed container in the refrigerator.
- This should keep for about 5 days.
- It may seperate upon refrigeration, so in this even, just mix it back together with a fork before serving.
- Mine has sort of a brownish-tint (perhaps from the soy sauce), and I wouldn't necessarily try and pass this off as real sour cream on your hubby's baked potato, but if you want it for a recipe (not sure about baked goods) this should be okay.
- If using for Vegetarian or Vegan and you wish to use honey please check to make sure they consume honey. Many do not.
Nutrition Facts : Calories 537.7, Fat 48.5, SaturatedFat 7.2, Sodium 697.1, Carbohydrate 9.2, Fiber 0.9, Sugar 3.2, Protein 23
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