Plant-based, nut-free tangy sour cream
tangy, plant-based sour cream
Unlike plant-based milks, yogurts and cheeses, there isn’t much variety out there when it comes to vegan sour cream.
There are a couple of options, but from what I’ve seen, they’re filled with too many ingredients - most of which you either can’t pronounce or have never heard of.
So I decided to make my own, using silken tofu, apple cider vinegar, garlic, lemon juice, salt, almond flour and arrowroot starch.
The result is a tangy sauce reminiscent of sour cream - it’s creamy and has a bit of bite, but it’s healthy and has stuff in it that’s actually good for you.
A heaping dollop of it is great in bowls, burritos, stews, and so much more.
Before you make it, here are a few important notes:
1) Don’t skip the almond flour. It’s there to balance out the wet ingredients, and compliments the ACV well. In other words, almond flour makes the recipe less runny and sour.
2) The ACV determines how tangy it is. If tangy isn’t your thing, reduce the amount you include.
3) It needs to be refrigerated right up until you serve it. It tastes best served cold, and shouldn’t be left out on the table otherwise it gets runny. Arrowroot starch will help thicken the mix.
I guess what I am trying to say is…this is a high maintenance recipe.
But it’s delicious and healthy, and takes less than 10 minutes to make from start to finish.
And that’s all that matters to me.
Enjoy!
Plant-based, nut-free tangy sour cream
Prep Time: 5 minutes | Cook Time: less than 5 minutes
Ingredients
1 package of silken tofu
1 large garlic clove
4-5 tbsp apple cider vinegar
1 lemon, juiced
3-4 tbsp almond flour (to thicken and balance the taste of the ACV)
1-2 tbsp arrowstarch (to thicken)
1/2 tsp salt (or more to taste)
Directions
Combine all ingredients in a high speed blender. Begin to blend on a low-speed and gradually increase to a high-speed. Continue to blend until completely smooth.
Transfer to an airtight container and refrigerate for a couple of hours before servings.
Note: Stays good in the refrigerator for 3 days.
