⭐ Silken Tofu (blended with lemon juice) (Best Dairy-Free Option)
3/4 cup blended silken tofu + 1 tbsp lemon juice per 1 cup sour cream Quick tip: Provides moisture and some acidity but results in a denser texture and less tangy flavor.
Silken tofu blended with lemon juice mimics the creamy texture and acidity of sour cream, making it a suitable plant-based substitute. The protein content helps maintain structure, but the flavor is milder and less tangy.
Blend tofu until completely smooth and mix with lemon juice to introduce acidity. Use immediately to prevent separation.
The carrot cake will be slightly denser and less tangy, but still moist and tender, suitable for vegan or dairy-free diets.