Dr Vikki’s Vegan Sour Cream
Dr. Vikki’s Vegan Sour Cream
This recipe came about the day I created my version of mushroom stroganoff. Classic stroganoff calls for sour cream and I really didn’t want to buy anything store-bought with preservatives, chemicals, etc.
I searched online and followed one recipe which was a disaster. It had no flavor. I continued to experiment and came up with the recipe below. It’s probably a combination of about 4 different recipes I looked at, but in the final analysis, it is unique as it stands now.
It’s very simple to make once you have the ingredients – the blender does all the work. I don’t eat a lot of soy but occasionally and ensuring it’s organic to avoid GMO, it should be fine for most.
You can put this on my quesadilla recipe, mushroom soup or anywhere you’d use sour cream.
Let me know how you enjoy it and any variations you come up with!
1 (12 oz) package organic silken tofu, soft
2 tablespoons fresh organic lemon juice, plus a little more to taste
1 tablespoon extra-virgin organic cold-pressed olive oil
1 tablespoon sherry wine vinegar
1 teaspoon Dijon mustard, plus more to taste
1 teaspoon Himalayan sea salt
1/2 teaspoon organic onion powder
1/2 teaspoon organic garlic powder
1 tablespoon finely chopped chives or green onions (optional)
Place all ingredients other than the last (chives or green onions) into a high speed blender.
Blend on high until smooth and creamy.
Taste and add salt, lemon juice and/or more mustard to taste.
Serve on top of pasta or anywhere you would use sour cream. Will keep in the refrigerator in an air-tight contained for about 4 days.
Dr. Vikki Petersen DC, CCN
IFM Certified Practitioner
Founder of HealthNOW Medical Center
Author of “The Gluten Effect”
Author of eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”