Although it doesn’t taste exactly like dairy sour cream, vegan sour cream is just as delicious and has a lovely, thick texture.
Also try my tastier (in my opinion) mock sour cream made with tofu and cashew butter.
|Yield||About 1 c|
|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|
– ¼ c minced dill
– ¼ t white pepper
|Jalapeño||– ½ jalapeño, stemmed, seeded, and chopped|
|Shallot||– 1 T minced shallot|
|Ginger + chives||– 1 T peeled, chopped ginger or ginger juice
– 1 T minced chives or scallions
|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.
|Key to abbreviations and conversions|