One of my dad’s nicknames was the “captain”. With the nickname of captain, you might be wondering what he is the captain of. Without a doubt, he is the captain of sauces and condiments! I do not think I have seen him eat a meal without at least three different sauces on his plate. Before he went plant-based in December, his favorite sauce or condiment was certainly sour cream.
As his son, I have also been known to overdo it with the sauces from time to time. As I was coming up with this recipe, I wanted to make sure that it was not only vegan, oil free, and healthy, but most importantly a delicious substitution for anyone transitioning to a plant based diet. This sour cream is made with the base of silken tofu.
I know there are a lot of people who are not big fans of the flavor of tofu, but I can attest that the tofu flavor is much less than any of other the soy-based sour creams that I have tried. If you want to get an even more realistic sour cream flavor, I recommend making it ahead of time and leaving it in the fridge over night.
Making your own vegan sour cream is a great way to help your family and friends transition to a dairy-free way of living and eating!
- 8 ounces silken tofu
- 2 tbs lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
Blend all of the ingredients together on medium-high speed for 1 to 2 minutes.
You can serve right after blending. But this vegan sour cream has the best flavor after it has been stored in the refrigerator overnight. You can serve right after blending.
Video source: Plant Based Gabriel
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