Coming up with The Best Vegan Sour Cream Recipe was a tall order. Let’s face it. It’s tempting to think cool, dairy-based, luscious sour cream is one of those foods that simply has no substitute. If you have tried plant-based recipes that relied on blending cashews with lemon juice or apple cider vinegar, you may have concluded just that.
It’s what I thought until I perfected this exquisite recipe. Granted, it took a lot of adjusting over time. But I finally came up with a vegan sour cream that has just the right taste. While the flavor is not identical to traditional dairy-based sour cream, it’s the closest thing yet for plant-based eaters. Plus, it has all the other wonderful attributes of heavenly sour cream.
What are those attributes you might ask? To start, perfect sour cream needs to be a lovely, snowy white. After all, food is as much about sight as smell, taste, and mouthfeel. Happily, homemade almond milk ensures this sour cream has the required pristine color.
Next, the aroma is light, clean, and fresh. Finally, the flavor is markedly tangy with a kiss of sweetness and hint of bitterness. If including that last taste sounds a little strange, let some traditional sour cream linger on your tongue. Of course, if you have been vegan for a while, you’ll have to rely on memory. But trust me, a subtle touch of bitter shows up on the finish of sour cream and adds to its deliciousness.
Coming up with the right bitter component was one of the most challenging and rewarding aspects of creating this recipe. You’ll never guess what provides that extra element to the tart flavor? It’s fenugreek seed. Raw fenugreek seeds are tiny, bitter-sweet, and potent. Just a few blended into this versatile staple brings everything into balance.
Are you ready for the very best part? Let’s talk about consistency. Along with flavor, this is where many homemade alternative sour creams fall short. In my book, a gorgeous sour cream has to be smooth and silky. It needs to be thick enough to sit up on a spoon, or dollop on a baked potato. But, at the same time, it needs to be stir-able. Finally, it needs to melt slowly over steaming hot dishes or flow into sauces.
Now would I mention all these things if you couldn’t have them? Give this Vegan Sour Cream Recipe a try and be prepared for a blissful plant-based topping. I think you’ll find it’s worth taking the time to make your own almond milk and source the unique ingredients that make this sublime topping possible.
Best Vegan Sour Cream Recipe
Make Homemade Almond Milk – Choose One:
- From almond flour: Blend 1 cup of water and 1/2 cup lightly packed fine almond flour in a high speed blender. Strain through a tightly woven, thin cotton tea towel. Extract as much milk as possible. Toss pulp or keep for baked goods.
- From fresh almonds: Blend 1 cup of water and 1/2 cup blanched and peeled raw almonds in a high speed blender. Strain through a tightly woven, thin cotton tea towel. Extract as much milk as possible. Toss pulp or keep for baked goods.
Heat Almond Milk:
- Place almond milk, salt, fenugreek seed and calcium water in saucepan and heat just to boiling.
Blend Sour Cream:
- Pour cooked almond milk into a high powered blender. Add palm oil, avocado oil, and lactic acid. Blend on high to disintegrate fenugreek seeds.
- Turn blender speed down to medium and carefully open feeder top. Sprinkle pectin powder slowly into center of mixture with blender running. Continue blending 2 minutes.
Chill and Whip Sour Cream:
- Scoop sour cream into a small bowl. Cover and chill 2 hours. Take sour cream from refrigerator and stir vigorously with a spoon until shiny and very smooth. Transfer to a container for storage and use as needed.
- Keeps refrigerated for 7 days.