How many healthy plant-based, vegan sour cream options do you see on the market these days? Practically none…. So I decided to make a simple and quick way to make one that will last in the fridge all week, using it in tacos, sandwiches, salad bowls, soups and chili, fully loaded nachos, and more.
The base in this recipe is Silken tofu. Regular will do in a pinch but may not be as smooth. It’s just blended with whole cloves of garlic, apple cider vinegar which adds it’s tanginess along with digestion-boosting probiotics if you use the Bragg’s cider vinegar “with the Mother”, which is the “live” version, offering a punch of gut healing bacteria which is supportive for your digestion. You can also use sprouted tofu, which assists in the breakdown of the soy, as soy may be harder to digest for some.
Soy is a great source of plant-based protein, balances hormones, contains all eight essential amino acids and offers nutrients vital to maintaining skin health, lowers cholesterol. Tofu is also low in fat, making it a great low-fat protein source. If you are allergic to soy or are avoiding the consumption of soy, you're welcome to create this creamy sour cream using soaked cashews.
I made roasted veggie tacos today; topped them with avocado, chipotle cashew sauce, some sprouts and some sour cream, and this was one satisfying dish!
Isn’t it amazing that we now have simple, natural ways of creating our favorite comfort foods in a way that won’t overload your body with harmful toxins, is made in a cleaner, more earth-friendly way? I find this to be quite exciting…. How do you enjoy this Vegan Sour Cream?
I'd love to hear your feedback in the comments below for this Plant-Based, Vegan Sour Cream! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!