⭐ Silken Tofu blended with Lemon Juice (Best Dairy-Free Option)
1/4 cup silken tofu + 1 teaspoon lemon juice per 1/4 cup sour cream Quick tip: Provides creaminess and acidity, suitable for dairy-free diets but may slightly alter flavor.
Silken tofu offers a smooth, creamy texture similar to sour cream, while lemon juice adds the necessary acidity to mimic sour cream’s tang. This combination helps maintain dough moisture and acidity, which are important for yeast activity and gluten structure in focaccia.
Blend tofu and lemon juice until smooth before incorporating. The acidity level can be adjusted by adding more lemon juice if needed. Because tofu is less fatty, the dough might be slightly less rich.
The final focaccia will be moist with a mild tang, though the flavor profile will differ subtly from dairy-based sour cream, and the crumb may be slightly less tender.