Soy Sour Cream

Soy sour cream…I know it sounds odd. But once you try this recipe, I’m sure you will agree with me it is pure vegan bliss that is creamy and delicious.

I use this recipe as a dip for roasted vegetables most often, but it is also tremendous when served over rice and beans, a curried stew, pan-fried polenta and in soups – especially bean soups.

I like to work with a base recipe to get started. It is extremely pliable as recipes go, lending itself perfectly well to many different variations. I usually add a grated garlic to the mix and create something similar to an aioli. Or perhaps a seeded jalapeno with chopped coriander. If I’m in the mood for herbs I give the dip a bunch – something like chopped tarragon or basil. Or I spice things up a bit and add some curry powder or curry paste.

Soy sour cream will keep about 3-4 days in the refrigerator before it starts to change texture.

It helps a great deal to use a high-speed blender for this recipe. This will create that extreme creaminess that is difficult to achieve in a food processor or with a handheld blender.

Yield:  250 ml. (about 1 cup)

  • 250 grams (1/2-pound) semi-firm tofu (or firm silken tofu)

  • 3 tablespoons soy yogurt

  • 25 ml. (2 tablespoons) extra virgin olive oil (optional)

  • juice of one half lemon

  • 2 tablespoons apple vinegar

  • 1-2 teaspoons sea salt

  •  
  • Combine all the ingredients in a bowl of a high-speed blender. Process until creamy smooth. Taste the soy sour cream and make any adjustments to the seasoning or acidic content, then blend again.
  • Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days.

Jack’s Fresh Tip

The selection of tofu is critical for this recipe. A semi-firm tofu works the best if you have a high-speed blender. Using something like a firm silken tofu will work in a food processor or standard blender, but it will become too liquid in a high-speed blender – so make your adjustments by adding slightly less liquid or a touch more tofu.

I like to use a small amount of oil in this recipe because it helps to create a creamy texture…and who doesn’t like that?

Use some other type of white vinegar if you don’t have an apple vinegar on hand.

If making the aioli variation, just add ½-clove of garlic – just grate it directly into the mix before blending.

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