⭐ Silken Tofu with Lemon Juice (Best Dairy-Free Option)
1/4 cup blended silken tofu + 1 teaspoon lemon juice per 1/4 cup sour cream Quick tip: This vegan substitute mimics creaminess and acidity but may slightly alter texture.
Silken tofu blended with lemon juice creates a smooth, creamy base with a mild tang that approximates sour cream’s texture and acidity. The protein in tofu helps maintain structure in the frittata.
Blend thoroughly to ensure smoothness and incorporate lemon juice gradually to avoid overpowering the flavor. This substitute works best in baked frittatas where the tofu can set with the eggs.
The frittata will be slightly denser and less rich, with a subtle bean-like undertone, but it remains moist and flavorful.