Vinegar: I used a natural unflavored rice vinegar instead of apple cider vinegar.
Tofu: I was confused over the type of tofu the Vegan Epicurean used, since I’m not familiar with Mori Nu lite silken tofu (firm). Is it firm or silken? After doing a little research, I found out that all of Mori Nu’s tofus are silken and come in soft, firm or extra firm. However, other brands’ silken tofus are actually soft tofus, which are good for soups, dips and smoothies.
I ended up using Nasoya’s Silken Tofu, so the consistency of my sour cream was very runny. This was fine for my Healthier Lemon Pasta, but next time I want to make something the consistency of sour cream, I’ll use a firm tofu. I also changed the amount of tofu used since I like using the full tub. Having a few ounces left over of tofu means I have to remember it’s in the refrigerator and use it in a recipe before it goes bad. Usually, I forget and find a science experiment waiting for me in the far reaches of the fridge. Hate that!
Lemon zest and lemon juice: I cut back on both ingredients and still could taste the lemon. That was fine since I was using it in a lemon flavored dish. I've reflected that in the amounts below.
- 1 (14-16 ounce) package firm tofu, preferably organic
- 2 tablespoons canola oil
- 1 teaspoon fresh lemon juice
- 2 teaspoons natural rice vinegar
- 1 teaspoon agave, stevia or other sugar substitute
- 1/2 teaspoon kosher salt
- 1 teaspoon finely grated lemon zest
- Place all ingredients in a food processor or blender. Process several minutes, until very creamy and smooth.
- Firms up when chilled. Refrigerate sour cream until it is ready to be used.
- Serving size: varies