Preparation time: 5 minutes
Total time: 5 minutes
Makes about 1¾ cups
Store-bought dairy-free sour cream usually has a multitude of emulsifiers and other artificial additives. And doesn’t it always seem to go bad before you can finish it? This simple version is delicious, easy to make, and all-natural. The secret ingredient, umeboshi vinegar (see here), gives it a tangy depth of flavor that replicates real sour cream.
• 1 (16-ounce) package soft or silken tofu, drained if packed in water
• 3 tablespoons apple cider vinegar
• 2 tablespoons umeboshi vinegar (see here) or ½ teaspoon salt
• 1 scallion, chopped
• ⅓ cup neutral-tasting oil, such as high-oleic safflower or avocado oil
Place all the ingredients in a wide-mouthed mason jar or cup that will fit an immersion blender without splashing. Blend until smooth.
Place a lid on the jar. For best results, set aside for at least 1 hour to allow the flavors to develop. This will keep in the refrigerator for 1 to 2 weeks.
Calories: 29 (Per 1 tablespoon)
Carbohydrate: ½ g
Protein: 1 g
Fat: 3 g
Variations
Substitute 8 ounces extra-firm tofu and ½ cup unsweetened soy milk for the soft or silken tofu.
Dairy-Free French Onion Dip: Add 1 to 2 tablespoons dried minced onion, 3 tablespoons onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black or white pepper, or to taste, ¼ teaspoon paprika, and ½ cup chopped fresh parsley. Stir or blend well and refrigerate to allow flavors to fully develop for at least 1 hour.