vegan

When I began my adventure into eating whole-food plant-based I soon discovered that vegan products at the grocery store were very expensive. I’ve tried and tweaked a lot of sour cream recipes. Some use cashews as a base. Some use tofu as a base. This one was created with those with nut allergies in mind. 

Crumble ½ of a 1 pound block of silken tofu into a high-speed blender. To that add 2 tablespoons lemon juice, 1 teaspoon nutritional yeast (optional), 1 tsp apple cider vinegar, 1 tsp garlic powder, 1 teaspoon onion powder (optional), and ¼ teaspoon salt.

Blend all ingredients for several minutes until they are totally smooth. You may find that you need to add a little bit of water. Add it very sparingly, one teaspoon at a time.

A little aside here…You’ll notice that in my recipes onion powder will be listed as optional. I myself am allergic to onions. I can take a taste of recipes with onion powder in them, but beyond that small taste I will have a reaction. It’s interesting how many people I’ve met that have an allergy to onions.

If at one time you ate dairy sour cream you know that the flavor of sour cream will differ from one brand to another. I’ve found that if I vary the acid in the recipe, the taste will change. I sometimes use 1 tablespoon lemon juice and 1 tablespoon white balsamic vinegar. This gives the sour cream a sweeter flavor. Just play around with vinegars and see what you like the best.