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Lean Sour Cream (dairy-free)



  • 1 (12 ounce) package silken soft tofu, drained
  • 1/4 cup rice milk or soy milk
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt


  1. Combine all ingredients in a blender with a lid. Pur e mixture at top speed, scraping down the sides of the blender with a spatula, until smooth, about 1 minute.
  2. Transfer mixture to a container with a tight-fitting lid.
  3. Mixture will keep, covered and refrigerated, for 2 days.
  4. Serve chilled; stir before serving.

Makes 1 3/4 cups, about 14 servings.

Approximate values per serving (2 tablespoons): 20 calories, 1 g fat, 0 cholesterol, 2 g protein, 1 g carbohydrates, 0 fiber, 40 mg sodium, 50 percent calories from fat


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