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 grated garlic to the mix and

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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 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 include a chopped bunch of herbs – something like 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 creates a creaminess that is difficult to achieve in a food processor or with a handheld blender.

Difficulty: simple
Yield:  250 ml. (about 1 cup)