Homemade Tofu Sour Cream Recipe (Vegan)

For most of us, sour cream isn't an everyday condiment.

But on the right dish — tacos, baked potatoes, chili... — it elevates the meal to a totally new stratosphere.

Good sour cream balances out bold spices to add a creamy texture and tangy flavor.

But let's face it...

Store-bought plant-based sour cream always leaves something to be desired.

So we asked Nutritionist and Olympian Julia Murray to craft up a simple whole-food version rich in nutrients and flavor. She uses tofu as the base, miso for the tang, and lemon for the zest.

With this 2-minute recipe, you'll never buy your sour cream again:

Makes 8-10 servings

Per serving:

• Calories: 58 kcal
• Total Fat: 2.4 g
• Saturated Fat: 0.4 g
• Sodium: 191 mg
• Total Carbohydrates: 4 g
• Dietary Fiber: 1.2 g
• Sugars: 0.5 g
• Protein: 6.1 g

Ingredients:

• 1/4 cup nutritional yeast (nooch)

• 1 medium tofu block

• 1 tbsp miso paste

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/3 cup Complement Unflavored Protein Powder

• Juice of 1 lemon

• 1 tsp chipotle powder

• Just enough soy milk to blend (about 1/4 cup)

Directions:

1. Blend all ingredients until smooth!