This vegan sour cream starts with a vegan yogurt base to give it a truly cultured sour cream flavour. We taste tested this at a fajita party and it was popular with both the vegans and non-vegans alike. Not only is it a completely dairy-free alternative for sour cream, but it is also much lower in fat.
(I have already written about culturing diary based sour cream, for anyone interested in a more traditional sour cream).
This sour cream recipe requires using either homemade soy milk yogurt (recipe found here), or homemade cashew yogurt (recipe found here). I would not recommend using other nut milk yogurts, or coconut yogurt because they wouldn’t have the right flavour.
- 2 cups thick vegan yogurt (Drain soy milk yogurt to make it thicker)
- 2 tbsp lemon juice
- ½ tsp salt
- Mix all of the ingredients and serve!
-Here is my recipe for soy milk yogurt. If using a store bought yogurt make sure it’s plain, and adjust the salt as needed.
-Here is my recipe for cashew nut yogurt.