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 Recipe: Vegan Sour Cream
Although it doesn't taste exactly like dairy sour cream, vegan sour cream is just as
delicious and has a lovely, thick
texture.
| Yield |
About 1 c |
| Time |
5 minutes |
| Tools |
- Food processor
- Covered container
|
| Ingredients |
- ½ pound soft or silken tofu
- 2 T lemon juice
- 3 T canola oil
- 2 t brown rice vinegar
- ¾ t salt
|
| Directions |
Process all of the ingredients in the food processor until smooth. Transfer to the covered container and refrigerate
for up to four days.
|
| Variations |
There are four delicious variations on this recipe; just make the sour cream as above, then add the following ingredients and process for another 30 seconds. | Sour cream with... | | Add |
| | | |
| Dill |
|
- ¼ c minced dill
- ¼ t white pepper |
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| Jalapeño |
|
- ½ jalapeño, stemed, seeded, and chopped |
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| Shallot |
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- 1 T minced shallot |
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| Ginger + chives |
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- 1 T peeled, chopped ginger or ginger juice
- 1 T minced chives or scallions |
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| Notes |
Soft tofu will make a thicker cream, while silken tofu will make it a bit lighter. Adapted from Myra Kornfeld's The Voluptuous Vegan.
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