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The best things in life are also the most simple ones. Such is the case for our incredibly delicious and easy to make vegan sour cream. And once you find out how easy it is to make you won't buy this stuff at the store ever again.
A lot of people think veganism is expensive and complicated. It can be if you decide to go on a shopping spree to the market and get everything labeled as vegan. Unfortunately, a lot of brands use the label "vegan" as a marketing scheme and they overcharge for their products.
But it doesn't have to be that way. There are a lot of options and recipes out there that are actually affordable. Not only that, most of that packaged food you can easily make at home for half the price. Your food will be way fresher. And you won't have to worry about all the crazy preservatives these companies add to your food.
Vegan sour cream is the best example I can think of. If you go to the store it can be hard to find vegan sour cream. And if you happen to find some it can be quite expensive. I've tried using plain soy cream instead but it's not quite the same. So instead of just giving up on vegan sour cream altogether, I used soy cream and some other ingredients to achieve that unique flavour we crave so much.
This recipe takes merely 5 minutes to make and all you have to do is put the ingredients in the blender. Just leave it on until you get a silky smooth mixture and that's it. Keep it in the fridge for a little bit before you serve it, that way you'll get the full sour cream experience on your plate.
Sour cream is slightly tangy and of course a bit sour. That's why soy cream was not cutting it. To get those two flavours I used lemon juice and nutritional yeast. These ingredients go really well together and they add a whole lot of flavour to our mix.
Vegan sour cream is also a bit thicker than regular soy cream. To make it thicker while still having that super smooth creamy texture I added some firm tofu. The tofu won't really affect the taste but it will make the texture just right.
Once you put all of these ingredients together the result is incredible. It has a ton of flavour without the heaviness of regular sour cream. It also has a bit of protein which is perfect if you are paring it with some veggie tacos or our pan-fried potatoes.
Since you can use vegan sour cream for a lot of different food I like making a big batch to use it within a few days. I just keep it in an airtight container and leave it in the fridge.
|Amount Per Serving|
|Calories 124||From Fat 84|
|% Daily Value*|
|Total Fat 9g||14.4%|
|Saturated Fat 1g||5.4%|
|Trans Fat 0g|
|Total Carbohydrate 7g||2.4%|
|Dietry Fiber 1g||3.8%|
|Vitamin K2 0µg||0%|
|Vitamin A 0µg|
|Vitamin B-12 1.22µg||20.3%|
|Vitamin B-6 1.5mg||75.2%|
|Vitamin C 2.9mg||4.8%|
|Vitamin D 0IU||0%|
|Vitamin E 0.87mg||2.9%|
|Vitamin K1 3.25µg||4.1%|
|Folic Acid 0µg|
|Pantothenic acid 0.17mg||1.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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