⭐ Silken Tofu (blended with lemon juice) (Best Dairy-Free Option)
2 tablespoons blended silken tofu + 1 teaspoon lemon juice per egg yolk Quick tip: This vegan substitute mimics creaminess and acidity but may alter texture and flavor subtly.
Silken tofu blended with lemon juice replicates the creamy texture and acidity of sour cream, making it a suitable vegan alternative. The protein structure in tofu helps stabilize the emulsion, while lemon juice provides the necessary tang.
Blend tofu until completely smooth and incorporate lemon juice gradually. Keep the sauce warm and whisk continuously to maintain emulsion.
The final sauce may have a slightly different mouthfeel—less rich and buttery—and a mild bean-like undertone, but it remains stable and flavorful.