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Vegan Sour Cream

By Heather • March 12, 2014 • Cream, Lemon, Sauces & Salsas, Tofu

10easy6

Vegan Sour Cream

I live with a Ukrainian. That Ukrainian is vegan, but that doesn’t mean that he didn’t spend the majority of his life dedicated to sour cream.

If you’ve ever sat down for a meal with people from the former Soviet block, you’ll have noticed that there are several constants running through the meal. These include meat, cheese, mayonnaise, some sort of bizarro meat jelly thing that still haunts my dreams and sour cream.

For Putin, then, going vegan was tough, and made tougher still that he didn’t want vegan sour cream enough to warrant buying it and just letting it get mouldy in the fridge. It was the sort of thing that was needed once in a while (when I made nachos, or beans, or baked potatoes) and I knew that the meal just wasn’t the same for him without it.

Now, all that’s changed. Here’s a vegan sour cream recipe that’s ready in less than 10 minutes, and saves in the fridge for days. It’s creamy, tart, a little cheesy thanks to the nutritional yeast, and pretty darn good for you! Better than that hydrogenated stuff you buy in stores, anyway.

You’ll need:
(Feeds a few)
1 cup medium-firm tofu
juice of 1 lemon
1 teaspoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon nutritional yeast (optional)
1/2 teaspoon salt

Method:
Combine everything in a blender / food processor and blend until creamy. Enjoy!

This has changed Putin’s world. Now, whether we need a drizzle of sour cream on top of chilaquiles (recipe coming this week) or a huge dollop of it on top of fried potatoes, vegan sour cream is mere minutes away.

What I like most about this recipe is that it’s made of things that I always have in my house. I don’t have to run to the store to buy any of these things, and if I’ve run out of one of them, they’re easy to find. This is a cheap, useful recipe that will make a bunch of dishes just a little bit better!

Vegan Sour Cream

vegan sour ceamvegan sour cream recipe
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About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

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2 Comments

  • Reply Skinny Baked Burritos - Weight Loss Tips And Tricks March 13, 2014 at 12:17 pm

    […] reduced-fat sour cream, taco sauce, and cream of mushroom soup in a separate […]

  • Reply (via Vegan Sour Cream | The Everyday Vegetarian) « We Live Social March 31, 2014 at 6:00 pm

    […] (via Vegan Sour Cream | The Everyday Vegetarian) […]

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So what is all this anyway?

So what is all this anyway?

The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

You don't need expensive ingredients, horribly processed fake meats or lots of equipment to eat well without meat, fish or dairy. Grab a sharp knife and let's get started.

Heather

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