Vegan Sour Cream
Makes about 1 ½ cups
Dairy sour cream is made by culturing cream. Dairy yogurt is made by culturing milk. Cream is much higher in fat and therefore, dairy sour cream is higher in fat. Milk is lower in fat and therefore yogurt is lower in fat. It stands to reason that the difference between sour cream and yogurt is the fat content. Stirring vegan butter into homemade vegan yogurt adds much needed richness to our yogurt and thus results in vegan sour cream. Add a little more tang to the yogurt and behold: homemade vegan sour cream. You must use homemade yogurt for this. All store-bought yogurt tested in this recipe did not taste good. In fact, your own homemade yogurt cultured with your own homemade yogurt is the very best!
1 cup homemade vegan yogurt that has been drained for 4-hour
1/4 cup silken tofu or 1/4 cup vegan mayonnaise (I prefer the tofu)
1/4 cup melted vegan butter
2 teaspoons fresh lime juice
1 to 2 teaspoons fresh lemon juice
1/16 teaspoon sea salt
1. Combine the yogurt, mayonnaise or tofu, melted butter, lime juice, 1 teaspoon lemon juice and 1/8 teaspoon salt in a small bowl. Using a whisk, stir well to combine. If using tofu, make this using a personal blender.
2. Taste and adjust seasoning using more lemon juice or salt. Add the lemon juice in increments of 1/4 teaspoon until the tang is just right.
3. Chill to merge flavors and firm up.
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