I’m back with a quick little post on how to make the quickest vegan sour cream ever. I stumbled upon this recipe after watching a bunch of YouTube videos on how to make vegan mayonnaise. Instead of mayo, I ended up with a recipe that tastes a lot like sour cream. I put it to the test by using it on a taco salad, mixed in with some salsa, and in a few other dishes. It was wonderful!
The best part? There’s only six simple ingredients, and it only takes a matter of minutes to blend everything up to sour and creamy perfection.
Here’s what you need:
- 300g or 1 block of silken/soft tofu (if you have a firmer tofu you can just add some water to change the consistency)
- 2tsp lemon juice
- 2tsp apple cider vinegar
- 1tsp salt
- 1tbs mustard
- 1tsp agave nectar, maple syrup, or sweetener of choice (I used maple syrup)
Add all the ingredients into a blender and combine until smooth and no chunks appear.
I stuck mine into a recycled container that I had saved, and it kept in the fridge nicely for just over a week. The liquids in the sour cream may seperate during storage, but all you need to do is give it a good stir and it’s ready to use again!
Here’s the finished product.
Who’s going to give this a try? I would love to see what you all think. 🙂
Until next time!
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