Nutrition
Calories: 34kcal | Carbohydrates: 0.9g | Protein: 4.7g | Fat: 1g
Try out this high protein vegan sour cream! It's made from silken tofu and you can use it the same way you would normal sour cream!
Servings
Ingredients
- 11 oz Extra Firm Silken Tofu I use Mori-Nu
- 1 1/2 tbsp Lemon Juice ~1/2 lemon
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 2 1/2 tsp Apple Cider Vinegar
Instructions
- Combine all of these ingredients in a high-powdered blender until creamy and smooth. You can also use an immersion blender!
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Sour Cream
Did you make this recipe?Mention @proteindeficient.vegan
This high protein sour cream is made with the magic of silken tofu! It tastes pretty much the same as store-bought sour cream, but reduces the calories significantly and increases the protein! Using silken tofu to make high protein condiments (like this high protein mayo) and dressings is a game changer for hitting your calorie and macro goals!
You can use this sour cream for anything you normally would – just as sour cream on top of tacos, or for things like a high protein twice baked potato casserole (you should go check out that recipe; it’s so good!)
Ingredients
- Extra Firm Silken Tofu – make sure to use silken tofu for this high protein sour cream! If you use regular tofu (firm/extra firm) you will get something more like hummus. Silken tofu can be found at most grocery stores, and can also be purchased online. There are two kinds – refrigerated and shelf-stable – they’re both pretty interchangeable in this recipe. I really like the brand Mori-Nu, because it’s shelf-stable and I can buy it online. I typically go with Extra Firm Silken Tofu, but any silken tofu will work great.
- Lemon – I like to use fresh lemon juice, but the bottled juice will work just as well. One lemon has about 2 tablespoons of juice, for reference.
- Sugar – I think a little sugar is needed for this. If you’re trying to reduce your sugar intake, a sugar alternative could work.
- Salt – adjust to taste.
- Apple Cider Vinegar – I like ACV for this recipe, but a different mild vinegar could work equally well if you don’t have Apple Cider Vinegar – maybe Rice Vinegar or White Whine Vinegar.
Directions
- Juice the lemon.
- In a high-powered blender, blend all of the ingredients together until smooth and creamy. This could require you to stop the blender and perform a couple spatula interventions since this is pretty thick and doesn’t have much liquid. An immersion blender will also work!
Silly Little Haiku
Tofu Sour Cream
Game changer for condiments
A high protein hack
Author
Protein Deficient Vegan
