Tofu Sour Cream



12.3 oz extra firm silken tofu, drained


¼ cup non-dairy milk powder


1 Tbsp grapeseed oil


1 Tbsp lemon juice


1 tsp honey


½ tsp citric acid crystals


1/8 tsp salt


½ tsp guar gum (optional)




Blend all ingredients in high-powered blender until smooth.


Store extra in an airtight container in the frig for up to a week.


(Makes 1 ½ cups)


From: Brighten Up Breakfast by Erica Nedley

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