Vegan Sour Cream


January 29, 2010

This vegan sour cream is super easy and really delicious.

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 vegan sour cream 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.

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Vegan Sour Cream

This quick easy vegan dairy free tofu sour cream is tart and delicious.

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Tess Masters

Ingredients

  • 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), to serve

Instructions

  1. 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. 
  2. Stir the chives or green onions through (if desired) and serve. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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