⭐ Silken Tofu (Blended with Lemon Juice) (Best Dairy-Free Option)
1/4 cup blended silken tofu + 1 tsp lemon juice per 1/4 cup sour cream Quick tip: Silken tofu blended with lemon juice mimics sour cream’s creaminess and acidity, suitable for a dairy-free option.
Silken tofu provides a creamy texture and neutral flavor, while lemon juice adds the necessary acidity to replicate sour cream’s tang. This combination helps maintain moisture and tenderness in sugar cookies.
Blend tofu until completely smooth and mix in lemon juice before measuring. This substitute works best when the dough is chilled to help with structure.
Cookies may be slightly denser and less rich than those made with sour cream but remain tender with a mild tang.