Growing up, I LOVED dipping my chicken quesadillas in sour cream. After cutting dairy out of my diet, I thought I'd never enjoy this again. Then, I found toffuti. At most stores, an 8-oz container of tofutti better than sour cream is a little over $3. For comparison, Daisy sour cream is a little less than $1.50 for the same amount. Needless to say, my grad school grocery budget can't afford a $3 non-essential item.
I've also made sour cream with cashews, but only when I could find bulk cashews on sale. Until recently, I'd accepted the fact that sour cream was no longer part of my life.
Then it hit me: if tofutti exists, why can't I make my own sour cream from tofu? A quick Google search produced links to bring sour cream back into my life for under $2. When a friend invited me over for chili last Friday, I saw this invitation as the chance to try making tofu-based sour cream.
Homemade Dairy-Free Sour Cream
16-oz extra firm tofu
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
salt to taste
Lightly squeeze some of the water out of the your tofu.
In a food processor, combine all of the ingredients and process until smooth.
Add more lemon juice and/or apple cider vinegar and salt to taste.
It doesn't taste exactly like sour cream, but I'll dip my dairy-free chicken quesadilla in it or put this on my chili any day.