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–+ servings
vegan almond sour cream recipe

Vegan Almond and Tofu Sour Cream

This vegan sour cream is similar to an actual sour cream in taste, color, and texture. It is excellent as a dip, a garnish to various dishes like potato skins, and many more. Due to its high protein level, this sour cream solidifies in baking like regular sour cream!
Do yourself a favor and keep a jar of this amazing sour cream in the fridge regularly.
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Servings: 4 מנות
Ingredients Equipment Method Notes

Ingredients
  

¾ - 1 cup
vegan sour cream
  • ½ - 1 cup blanched almonds (whole or halved), soaked in water overnight see a note at the bottom of the recipe
  • 1 cup firm silken tofu, drained blue package
  • 1-2 tablespoon lemon juice by taste; I used 1.5 Tbsp
  • ¾ teaspoon apple cider vinegar
  • pinch salt By taste, I put very little to maintain a neutral taste to use for both savory and sweet recipes.

Equipment

Method
 

Vegan Sour Cream
  1. Drain the almonds from the soaking water and rinse well. Place in a strong blender and process for a few minutes until thin crumbs are obtained.
  2. Add the rest of the ingredients: silken tofu, lemon juice, apple cider vinegar and salt and process for a few minutes until smooth.
  3. Place a bag of nut milk on a vessel that will comfortably hold the mixture. Pour the mixture into the bag.
  4. Squeeze the nut-bag as hard as possible. At the end of the process, a solid mixture will remain in the bag -save it for other uses such as Vegan Feta Cheese.
  5. Transfer the sour cream to an airtight jar and place it in the refrigerator to set for about an hour.
  6. The sour cream is excellent as it is, as a dip, and a garnish to various dishes. In addition, it clots in baking like actual sour cream, making it ideal for cake filling and icing, pies, and so much more.

Notes

  • For sour cream with a richer texture - add 1 cup of blanched almonds instead of ½ a cup.
  • When you use the sour cream for baking - it is unnecessary to pass it through a nut bag.

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