Sour Cream

Original recipe from

One of the dishes I am going to make for Christmas appies is the Spinach Artichoke Dip I’ve blogged here. However, when I went to purchase the necessary ingredients, Nature’s Fare Market was OUT of Tofutti Sour Cream! So a quick improvise came up with homemade sour cream … and here it is:


  • 1 pkg (300 grams) soft tofu
  • ½ tbsp olive oil
  • 2 ½ tsp lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp sugar
  • ½ tsp sea salt


  1. Place all ingredients into a blender and blend until thoroughly smooth – 3 – 5 minutes.
  2. Refrigerate at least 1 hour to thicken.
  3. Store in an airtight container for 4 – 6 days.
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