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D-free Sour Cream 1-12-10 (2)

Okay, so here’s a weird one… dairy free sour cream? Kind of an oxi-moron if you ask me. But I’ll say one thing… its definitely creamy and its definitely sour! :)

I would never eat this plain. Its just not that good. But, its great for using in dishes as a sour cream substitute because it has the same general properties of sour cream. Just not that tasty as a topping on a potato or as a garnish on soup… (but hey, that’s just my opinion.)

Dairy Free Sour Cream

1/3 package of silken soft tofu (12 oz box)
1/3 package of silken firm tofu (12 oz box)
1 tablespoon lemon juice concentrate
1 teaspoon Briggs amino acids (soy sauce could be used instead)

Cut the tofu into chucks and place in the bottom of a blender. Add the lemon juice and Briggs amino acid. Blend. Push the edges of the mix back into the center of the blender as you blend. It took a little bit of effort to have everything mix together without my blender acting up.

Its just over 1 cup of sour cream. Perfect for baking! (Check out my Potato Casserole recipe, the reason I made this sour cream.)

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D-free Sour Cream 1-12-10 (3)

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2 Responses to Dairy Free Sour Cream

  1. I was just thinking this week about finding another alternative to sour cream. I never thought about tofu. I might have to give it a try. Thanks.

  2. Maggie says:

    Oooh! It looks so smooth, just like the real stuff! I love being able to replace dairy in recipes – especially baking! It’s way easier than I ever thought it would be!

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