The other night, I decided to make pierogi for dinner, but with one problem: sour cream is the perfect accompaniment to the dish. Unfortunately, I had none, and going across town to Veganz just to buy a 5 euro container of it didn’t sound terribly appealing. So instead, I looked for a recipe online. Thank you Internets.
I came across various reprints of the tofu sour cream recipe from Joanne Stepaniak’s “Vegan Vittles” cookbook and decided to make that. With the exception of leaving out the required teaspoon of sugar, I followed everything else.
And it turned out pretty good. Not exactly like the real thing, but a close enough substitute (as well as one that is cheaper and super easy to make). So I imagine I’ll be making this every time I want/need sour cream. Word of caution though: make certain you’re able to use it all, as it shouldn’t be kept for longer than a week (3-5 days is the best amount of time).
-Mix 1 block firm tofu, 2 teaspoons lemon juice (fresher is better), 2 teaspoons apple cider vinegar, and 1/2 teaspoon salt with a food processor until smooth.
-Store in an air-tight container.