Sour cream is sort of a random topping, but it’s also one that you may reach for a fair amount. Whether you are eating tacos, a burrito, quesadillas, or a bowl of chili, sometimes a dollop of sour cream can do just the trick! However, sour cream is not exactly healthy. That is why today, we are sharing a simple, dairy free, plant-based sour cream recipe that you can add to any meal.

Plant-Based Sour Cream

-Firm tofu, drained
-2 tbsp. lemon juice
-2 tbsp. apple cider vinegar

Break your tofu up into a handful of pieces and toss into a food processor. Then add in the lemon juice and apple cider vinegar and blend until creamy and smooth. You may need to stop the processor and scrape down the sides once or twice.

Top a little on your next bowl of chili or taco, and enjoy!

This sour cream should be stored in a sealed container in your refrigerator, and can last up to a week.

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