Making vegan sour cream from silken tofu is more of an idea than a recipe; different iterations are readily available online. This is mine.
But first, the back story: While “veganizing” my favorite marble cake recipe requiring sour cream, I realized that I had no vegan sour cream on hand. I don’t like to buy it that often because whatever I don’t use immediately usually languishes in the back of the refrigerator. It occurred to me that there must be something that I had on hand that could be used in its place, and came upon a package of silken tofu. That was my “Eureka” moment, and I came to find a number of online vegan sour cream recipes based on silken tofu.
What could be easier than blending a package of silken tofu with one or two other ingredients for your own fresh vegan sour cream?
1 package firm or extra-firm silken tofu (12.3 oz / 349 grams)
2 Tbs white vinegar
1/4 tsp salt
Combine ingredients in a jar deep enough for use of with an immersion (stick) blender. Doing this in a jar both avoids having to transfer the sour cream to a storage container and also prevents spattering.