Plant-Based, Vegan Sour Cream
You don’t need dairy to enjoy sour cream. This plant-based version is perfect for topping baked potatoes, tacos or burritos and using in creamy dressings.
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Vegan Sour Cream
Plant-Based, Vegan Sour Cream
You don’t need dairy to enjoy sour cream. This plant-based version is perfect for topping baked potatoes, tacos or burritos and using in creamy dressings.
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Vegan Sour Cream
Ingredients
  • 1/2 carton firm organic tofu regular Silken (non-Silken will work, too). About 8 oz.
  • 1 lemon juiced
  • 2 Tbl apple cider vinegar
  • 1 clove garlic minced
  • 3 Tbl unsweetened soy milk
Instructions
  1. There’s no need to press the tofu. Using a blender or food processor, place all of the ingredients and blend well, scraping the sides to make sure all is incorporated.
  2. Add more soymilk if needed to thin.

This recipe was printed from plantbasedcooking.com