Sour Cream

Sour cream. You can find it in the dairy section of your typical grocery store. I stroll down that aisle from time to time, feeling nostalgic while also scanning the packages of milk, cheese, and yogurt for buzz words such as “Won’t Cause Break-outs” or “Say No To Bloat”, so I can finally go back to eating cheese strings again—how fun were those?

Until then, we have soy based sour cream, and I promise it’s better than store bought. If you think you want it to be more sour, add more lemon but wait about 5-10 minutes after the mixture has had a chance to sit. Dollop it on your tacos, put it in your seven-layer dip, or stir it in your chilli! Why do I feel like we just got really dirty?

Sour Cream


    1/2 block of soft tofu, drained
    1 tsp fresh lemon juice
    Pinch of salt


Step 1

After draining your tofu, careful to pat it dry with a paper towel to remove excess moisture.

Step 2

Add the tofu into your food processor along with the lemon juice and blitz until the consistency is smooth.