⭐ Silken Tofu + Lemon Juice (Best Dairy-Free Option)
3/4 cup blended silken tofu + 1 tbsp lemon juice per 1 cup sour cream Quick tip: Blend until smooth for creaminess; lemon juice adds acidity but flavor is milder and texture less rich.
Silken tofu provides a smooth, creamy base with protein and moisture, while lemon juice adds the necessary acidity to mimic sour cream’s tang. This combination works well in custards by maintaining moisture and structure.
Ensure the tofu is well blended to avoid graininess, and adjust lemon juice to taste for proper acidity. This substitute is best for those seeking a dairy-free option.
The resulting bread pudding will be slightly lighter and less rich, with a subtle tang and a softer, less dense texture compared to sour cream.