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.
Equipment
Ingredients
3/4 - 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 Tbsp lemon juice by taste; I used 1.5 Tbsp
- ¾ tsp apple cider vinegar
- pinch salt By taste, I put very little to maintain a neutral taste to use for both savory and sweet recipes.
Instructions
Vegan Sour Cream
- 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.
- Add the rest of the ingredients: silken tofu, lemon juice, apple cider vinegar and salt and process for a few minutes until smooth.
- Place a bag of nut milk on a vessel that will comfortably hold the mixture. Pour the mixture into the bag.
- 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.
- Transfer the sour cream to an airtight jar and place it in the refrigerator to set for about an hour.
- 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 1/2 a cup.
- When you use the sour cream for baking - it is unnecessary to pass it through a nut bag.
Tried this recipe?Let us know how it was!