Dairy-Free Vegan Sour Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon cornstarch
1 tablespoon water
1/2 cup soy milk powder
1 cup soy milk (or almond milk)
1 cup plain soy yogurt (unsweetened)
1 teaspoon salt
1 teaspoon lemon juice
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Directions: |
Directions:In a small cup, mix together the cornstarch and 1 tablespoon of water until the cornstarch is completely dissolved.
Transfer the mixture to a small saucepan off the heat. Add the soy milk powder and about 1/3 cup of the soy milk or almond milk, mixing until dissolved. Gradually add the remaining soy milk or almond milk until the mixture is consistent.
Over medium-low heat, add the soy yogurt, salt, and lemon juice, stirring well to incorporate, and cook until mixture is thickened, for about 3 minutes.
Transfer to a heatproof dish, place plastic wrap directly on the surface of the sour cream and chill in the refrigerator for 1 hour or until cool and set. Serve.
Storing Vegan Sour Cream
Store-bought vegan sour cream may have a much longer shelf life and this because it has preservatives and thickening agents that are not used in this homemade vegan recipe. This vegan sour cream will last anywhere from 4 to 14 days in the refrigerator, depending on how long it's been left out or if it's been "contaminated" by saliva or other foods from a spoon dipped in its container. This vegan sour cream can be stored in the refrigerator, but cannot be frozen and thawed. It is best kept in an air-tight plastic container on the refrigerator door. If your sour cream starts to become liquidy, stir it to combine before serving, just as you would regular sour cream. |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: When you think sour cream, dairy-free seems like the farthest thing from your mind, but vegan and dairy-free cooks can use this recipe as a fix. This dairy-free sour cream recipe is much better than the traditional tofu-based sour cream alternative, which always seems either a little too stiff or a little too "beany."
This recipe, however, needs a little bit of time to chill, so it is a good idea to make it the morning or night before you plan to serve it. If you have gone store-bought before with the Follow Your Heart, Tofutti, or Earth Island brands of vegan sour cream, this recipe will give you a similar taste and texture: rich, creamy and smooth. Some vegan sour creams add cashews for a thicker, fuller taste for those who don't like to use soy as is used in this recipe.
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