Vegan Sour Cream is Easy.

After reading that Earth Balance Butter contains palm oil, which is horrifically destructive to our environment, I vowed to stop buying it. It took me a few trials, but I can now make a vegan butter that will compete with the “I Can’t Believe It’s Not” brand.

By the way, if you understand the evils of palm oil, don’t think you can save the planet by simply avoiding Earth Balance. The truth is that over 50 percent of consumer goods on supermarket shelves contain this “vegetable oil”.  Personally, I’m working to cut out all brand labels that are not organic, environmentally friendly, and local whenever possible. But that doesn’t happen overnight. It’s a journey. I hope you join me!

But, as I was searching through different vegan butter recipes, I came across a homemade vegan sour cream. I quit buying the Tofutti Sour Cream because the ingredient list is crap. Such crap that I figured there was no way for me to make it on my own because I don’t know what any of that stuff is! So I gave up without trying.

Never say never! I found a recipe, and within 5 minutes had my very own sour cream. I added nutritional yeast flakes (because I add them to everything) and dashed with GF soy sauce instead of salt.

1 package of organic tofu, firm
1 tbsp olive oil
3 tsp lemon juice
2 tsp apple cider vinegar
1 tsp sugar
1-2 tsp GF soy sauce
1-2 tsp yeast flakes (optional…adds a distinct flavor! Taste first, then add….)

Place all ingredients in a food processor or high powered blender. Puree for about 5 minutes, using a spatula to add chunks that cling to sides as needed.

THAT’S IT! Baked potatoes are back, baby!

Vegan sour cream is easy and awesome.

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