Vegan Sour Cream
This incredibly easy vegan sour cream recipe requires no cashews, no tofu, and no coconut oil. It's ready in seconds, offering a smooth, creamy, and tangy topping perfect for various dishes.
6 servings
Updated
Price per Serving
AUD: A$
0.44
EUR: €
0.33
GBP: £
0.27
USD: $
0.47
sidessauces
#dip#easy#fast#tangy#creamy#nut-free#condiment#gluten-free
Instructions
- 1
Add all ingredients to a blender. Ensure soy milk (240 ml), vegetable oil (240 ml), vegan yogurt (50 g), lemon juice (2 tsp), and white wine vinegar (4 tsp) are at room temperature.
- 2
Blend until the mixture is smooth and slightly thickened. This should take only a few seconds.
- 3
Serve immediately or transfer to a sealed container and refrigerate for at least 2 hours to achieve a thicker consistency.
Nutrition Facts
Per portion
59
kcal
0
Protein (g)
0
Carbs (g)
6
Fat (g)
Macronutrients
Saturated Fat 1
g
Monounsaturated Fat 2
g
Polyunsaturated Fat 4
g
Fiber 0
g
Sugars 0
g
Micronutrients
iron
0mg
1% DV
sodium
4mg
1% DV
calcium
11mg
5% DV
potassium
10mg
1% DV
vitamin a
8mcg
5% DV
vitamin c
1mg
4% DV
vitamin k
1mcg
4% DV
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