Sour cream for the first few years I tried eating vegan, used to frustrate me no end. The only alternatives were in health food shops and were both weird-tasting and expensive. Now you can find supermarket variations quite easily (the last one I tried was from Asda) but to me it still tasted artificial and weird. It certainly wasn’t the sour cream I was used to dumping on my nachos in huge spoonfuls.
I looked for a make your own recipe and found one using coconut cream (the fatty part of a tin of coconut milk) and when it worked it was great – but that wasn’t very often. Coconut cream is notoriously temperamental. Half the time it separates when you whip it, sometimes it just does nothing and stays runny. Only about 10% of the time you end up with something perfectly whipped that you can turn into sour cream with lemon and salt.
Then one day I had an epiphany. The vegan cream cheese I was using could be thinned out with a plant based milk and I imagined it would taste pretty close to real sour cream. It did!
I added a couple of other ingredients and got a version I was very happy with and it takes 2 minutes. SO MUCH EASIER THAN FAFFING WITH COCONUT CREAM!
Here’s the recipe:
- 1/2 a tub of vegan cream cheese (I’ve used Tesco and Asda own brands as well as Violife – all worked well!)
- 2 – 3 tablespoons of soy or other plant based milk
- Juice of half a lemon
- Pinch of salt
It’s so simple – just combine the milk slowly with the cream cheese avoid the mixture going lumpy. When it’s well mixed and smooth add the lemon juice and salt to taste. (It may already be salty enough, depending on the brand of cream cheese you’ve used.)
It keeps in the fridge for a few days too, if you make too much!
Perfect on nachos, chilli and drizzled on soups x