Tangy, creamy and delicious this vegan sour cream is just as tasty as the traditional version and complements any Mexican dish!
I am currently playing around in the kitchen trying out some new twists for a Cinco de Mayo meal. I am hosting my girlfriends in May for our monthly Bunco night and I want to take advantage of the holiday and serve some fun and tasty vegan dishes.
I needed a sour cream like dip to go with a few ideas I have, so I turned to my new cookbook by the amazing Angela at Oh She Glows. Of course she has a great recipe in there for vegan sour cream (she has just about anything you can ever want!), however, I did not have any cashews on hand so I used organic silken tofu instead.
I also used more lemon and vinegar to give it the extra tanginess we like plus added some garlic for a little extra flavor. I made it again a few days later using the cashews, because I wanted both a soy and soy free option.
Both ways turned out great and went really well with my trial dishes! Be on the lookout for some fun Mexican recipes coming up in the next month, but for now here is my take on vegan sour cream! Thank Angela for the inspiration!
Ways To Serve This Vegan Sour Cream
- Serve with Mexican dishes such as vegan nachos
- Use as a base for sandwiches
- Use as a base for other dips (try mixing with vegan pesto)
- Serve with veggie fries as a dip
Inspired by Oh She Glows Homemade Vegan Sour Cream
Tangy, creamy and delicious this vegan sour cream ticks all the boxes and compliments any Mexican dish!
- 1 container (1 pound/454 grams) silken tofu (see note for soy free version)
- juice of a small lemon (about 1 tablespoon)
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh minced garlic
- Himalayan pink salt to taste
- Place all ingredients in a food processor, blender or high speed blender, and blend until well mixed. Taste and adjust seasonings to desired taste.