This the only sour cream I use. Not just because it’s cheaper than it’s commercial, dairy-free counterparts, but because (in my opinion) it tastes way better too! Use it as a vegan “egg” in baking, in dips, or to top baked potatoes. Honestly, I have yet to find an application where it can’t be used just like dairy based sour cream would.
Things to know:
-Don’t be tempted to use all lemon juice or all apple cider vinegar. The combination creates a taste that is tart but not distinguishable as one flavour or the other.
-Although it’s perfectly usable right a way, I find the flavour is better after allowing it to rest for several hours or overnight.
-A standard, upright blender will do the job, but I prefer using a submergible, wand blender as I feel it’s faster and easier.
Vegan Sour Cream
1 pkg (350/12oz) Firm Silken Tofu
2 tbsp Canola or Grapeseed Oil
1 tbsp Lemon Juice
1 tbsp Apple Cider Vinegar
1 tsp Agave Nectar (or granulated sugar)
1/4 tsp Salt
Place all ingredients in a blender and blend until completely smooth (scraping down the sides when/if necessary). Store in refrigerator for 7 – 10 days.