Non Dairy Vegan Sour Cream Recipes
NON-DAIRY VEGAN SOUR CREAM
Make and share this Non-Dairy Vegan Sour Cream recipe from Food.com.
Provided by queenofpink
Categories Vegan
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in food processor or blender will smooth. Refrigerate in airtight container up to 3 days.
Nutrition Facts : Calories 151.5, Fat 6.4, SaturatedFat 1, Sodium 1016.2, Carbohydrate 6.8, Fiber 0.3, Sugar 3.3, Protein 16.5
VEGAN TOFU SOUR CREAM
This is a non-dairy sour cream alternative and stays fresh for about 5 days. Substitute any vegan sweetener for sugar and olive oil for canola. Serve over Mexican dishes and baked potatoes.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.
Nutrition Facts : Calories 24 calories, Carbohydrate 0.5 g, Fat 1.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 141.3 mg, Sugar 0.2 g
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- Soak cashews for at least 3 hours or overnight in cold water. To speed up the process, you can also boil them for 10-15 minutes or until softened, then drain and rinse.
- In a blender, combine all ingredients. If using a high-speed blender like a Vitamix, use less water, about 1/4 cup. Blend until the mixture is completely smooth and creamy. You will need to stop the blender occasionally to scrape down the sides as necessary. Depending on your blender this might take a couple of minutes.
- Taste the cream and adjust seasonings. If you prefer more tang, simply add more vinegar or lemon juice. Serve the vegan sour cream immediately or chill in the fridge if you want to use it later.
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- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to 1/2 cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
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