Vegan Sour Cream
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Vegetarian
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Vegan
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Dairy Free
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Gluten Free
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Egg Free
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Nut Free
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Blender
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TheBlenderGirl.com > Vegan Sour Cream
We had some friends over for dinner on the weekend and we made an awesome vegan taco buffet. We made homemade corn tortillas, grilled vegetables, delicious pico de gallo , stellar guacamole, and this sour cream.
This recipe takes less than five minutes to make, and you can tweak the lemon juice, vinegar, and mustard to taste. This is a great staple to add to your repertoire, and will keep in the fridge for about 5 days.
Vegan Sour Cream
Makes
2 cups
10
MINS
- 1 (12.3oz/349g) pack organic firm silken tofu
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar , plus more to taste
- 1 teaspoon Dijon mustard , plus more to taste
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon finely chopped chives or green onions
- Throw all of the ingredients (except the chives or green onions) into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak the lemon juice, vinegar, and mustard to taste.
- Stir the chives or green onions through (if desired) and serve.
Photo by
Trent Lanz
and styling by
Alicia Buszczak
