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

Ingredients:
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)

Instructions:
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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