⭐ Silken Tofu blended with Lemon Juice (Best Dairy-Free Option)
3/4 cup silken tofu blended with 1 tablespoon lemon juice per 1 cup sour cream Quick tip: This vegan substitute mimics creaminess and acidity but can slightly alter dough texture and flavor.
Silken tofu provides a creamy, neutral base, while lemon juice adds acidity to approximate sour cream's tang. The combination supplies moisture and mild acid to tenderize gluten.
Blend tofu and lemon juice thoroughly for smooth consistency. Adjust lemon juice to taste to avoid overpowering acidity.
The dough may be slightly denser and less elastic, with a subtle lemony flavor, but it works well for vegan or dairy-free pizza dough.