I was skeptical about dairy-free sour cream because I’ve always loved the real thing, but this recipe is surprisingly delicious! Creamy and tangy wonderfulness!
- 8 oz. silk tofu
- 2 Tbsp. lemon juice
- 1 Tbsp. red wine vinegar
- 1 clove garlic
- 1/4 tsp. sea salt
- 1-2 Tbsp. water to get to the desired consistency
Blend all ingredients in blender until creamy, scraping down sides of blender as needed. Use in recipes such as Creamy Mushroom Stroganoff, or serve on baked potatoes, tacos, or enchiladas.