Looking for a dairy-free, vegan sour cream recipe? This vegan sour cream recipe is rich, creamy, and oh so indulgent, without the guilt. Almost fat free! Makes about three cups.
Prep Time 5minutes
Total Time 5minutes
Author Stephanie Stiavetti
1poundsilken tofu(not the vacuum packed kind!)
2tablespoonsfresh lime juice(from about one lime)
1tablespoonof agave nectaror 1 teaspoon sugar
2cupsloosely packed fresh cilantrowith leaves and stems (you can half the amount if you’re not a cilantro fiend like I am)
Remove tofu from packaging and squeeze gently to remove any excess water. Place in a blender or food processor along with the lime juice, agave, and salt. Blend until smooth.
Heat a small pan over medium-low heat, and add garlic and olive oil. Cook gently for three minutes, stirring occasionally. For the love of Zod, do not burn the garlic… you want a nice, blonde-brown color. Add to tofu mixture and blend again. Add cilantro and blend until “smooth and light green with some flecks of dark green.” Don’t forget to scrape down the sides.
Add more salt and lime to taste, then transfer to a bowl, cover, and chill for at least thirty minutes.