Sour cream is definitely one of those rare treats that I miss not eating dairy. Fortunately, it’s very easy to create your own delicious substitute using silken tofu.
- 1 12oz package of silken tofu, drained of excess water
- 1/4 cup almond milk
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/4 tsp kosher salt
- Combine all ingredients in a blender and mix until smooth.
- Transfer from the blender to an air-tight container, and this sour cream can be kept refrigerated for several days.
|Nutrition Facts: Dairy Free Sour Cream|
|Serving size: 2 tbsp|
|Calories 30||Calories from Fat 18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 1.2 g||6%|
|Carbohydrates 1 g||0%|
|Sugar 0.6 g|
|Protein 2.1 g|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|