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    • September 20, 2016 in Recipes

    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