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Silken-Tofu Sour Cream


Pistachio Sweet Pea Torte recipe

An easy sour cream.


Yield: 1 1/2 cups (360 ml)

one 12.3-ounce (350g) box extra firm silken tofu
59 ml1/4 cup (60 ml) fresh lemon juice
2 ml1/2 teaspoon rice vinegar
1 ml1/4 teaspoon salt


Combine all the ingredients in the food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving. Refrigerated, Tofu Sour Cream keeps for 1 week.

Major Ingredients: