Let me start by saying that this doesn’t actually taste like sour cream…but don’t run away just yet! It may not taste exactly like the real deal when on its own, but I think it serves pretty well as a substitute!
After all, I don’t know about you, but some of the vegan substitutes you find in stores scare me: I recently came across a fake mozzarella cheese made from rice that actually resembled mozzarella in taste and looks (obviously ;)), and that kind of scared me; I didn’t read the ingredient’s list, but I’m sure I would have found some weird ones.
Anyway! back to the recipe.
This is one of the few recipes I make that has Elisa’s (my youngest sister) stamp of approval, and she is no fan of vegan cuisine. She actually went as far as to say she likes it better than the real deal…so it can’t be that bad, right?
Vegan “Sour Cream”
makes approximately 1, 1-1/2 cups
175 g. (circa 6 oz) silken tofu (soft if you want it creamier, but firm works too)
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp sunflower oil ( or other light oil)
1/2 tbsp extra virgin olive oil
1 tsp rice syrup (or other mild-tasting sweetener)
1/4 tsp salt
1/16 – 1/8 tsp paprika
1/16 – 1/8 tsp black pepper
Singing, although optional, is highly advisable: it just makes everything better!
The process? just put everything in a food processor and whirl away!
Chill in the fridge before serving.
On some stir-fried veggies and lentils: