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Love Sour Cream? Looking for a Vegan Sour Cream?
Our vegan sour cream recipe provides a full sour cream flavor without the dairy. Actually, we offer two different recipes allowing you to choose ingredients.
Recipe 1 uses tofu as the base.
Tofu offers a creamy base and this recipe whips up quickly.
Recipe 2 uses cashews and no soy.
Prefer a plant-based recipe with no soy? Try this one. It does require planning ahead as the cashews need to be soaked. However, we think you will enjoy the finished product.
Recipe 1- Vegan Sour Cream, Soy Version
Ingredients
- 1 (12.3oz/349g) pack organic firm silken tofu
- 2 tablespoons fresh lemon juice,
- 1/2 tablespoon extra-virgin olive oil
- 1 tablespoon raw organic apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon Himalayan salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon finely chopped chives or green onions (optional)
Directions:
- Put all ingredients, except the chives/onions in a blender.
- Blend on high until smooth and creamy, about 60 seconds
- Adjust flavors by adding more lemon juice, vinegar, mustard, and/or seasonings to taste.
- Put into serving dish or add to your finished food
- Top with chives or onions, if desired
NOTE: Stores in the refrigerator for 4-5 days.
We really like the power and function of this blender and think you will, too. Although I also have a Vitamix and an inexpensive “quick blend” blender, this one remains my personal favorite!
Recipe 2- Vegan Sour Cream, Cashew Version
Ingredients
- 1 cup raw cashews, soaked overnight
- ¼ cup + 2 Tbsp fresh lemon juice
- ¼ tsp sea salt
- 1 tsp nutritional yeast
- ½ cup water
Directions:
- Put all ingredients in your blender.
- Blend on high until smooth and creamy, about 5-7 minutes.
- Adjust flavors by increasing lemon juice and/or yeast.
- Use immediately or store in an airtight container in your refrigerator.
NOTE: Stores in the refrigerator for 7-10 days.
Vegan Sour Cream fills in wherever dairy sour cream appears.
Consider enjoying it with our Mexican Cuisine recipes.
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