Best Vegan Sour Cream Recipes

SOUR CREAM ENCHILADAS (VEGAN OPT)

Steps:

• Mix sour cream and enchilada sauce together in bowl. set aside. Brush Mushrooms and Onion and Pepper with oil and grill on high until grill marks appear and veggies are cooked through, turning once. Set aside. Saute Spinach with garlic in oil. Set aside. Pour 1/2 of sauce mix in bottom of a glass dish. Divide all fillings equally, place in center of tortilla and add a dash of ground cumin. Add 1/2 the cheese. Roll up and place seam side down in dish. Top with remaining sauce. Bake at 350 for 20 min. Top with remaining cheese and broil for 3-5 min. Top with fresh cilantro and serve w/ lime wedge. Serve w/ Guac, Pickled Cabbage, Salsa, Rice and Beans.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)

Steps:

• Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
• Add the chives. (Blend briefly or green sour cream will result).
• Serve (thickens more if chilled).

VEGAN TOFU SOUR CREAM

Steps:

• Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.

VEGAN CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with water. Soak until soft, at least 4 hours but preferably overnight.
• Drain and rinse cashews; place in the bowl of a food processor. Add apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy, occasionally scraping down bowl sides with a spatula, 3 to 5 minutes.

VEGAN SOUR CREAM AND ONION DIP

Steps:

• Heat the plant-based butter in a medium sauté pan over medium-low heat until the butter melts, about 1 to 2 minutes.
• Add the onion and mix well. Cook slowly, stirring occasionally, until the onions are deeply brown, about 15 minutes. Add the garlic, salt, black pepper, paprika and thyme and cook 1 to 2 minutes more or until the garlic is lightly browned.
• Scrape onion mixture into a small food processor or blender and pulse 4 or 5 times or until the onions are puréed.
• Add the plant-based cream cheese and lemon juice and pulse 4 or 5 times until the onions are well dispersed throughout and dip has the consistency of sour cream. Do not over-pulse, or the plant based cream cheese will begin to get loose and runny. Scrape the mixture into a bowl and stir in the dried, chopped onions if using. Garnish with crispy shallots and more thyme, if desired. Serve with chips or crudités.

VEGAN RAW TACOS WITH CASHEW "SOUR CREAM" AND WALNUT TACO "MEAT"

Steps:

• Salsa Whisk the garlic, lime, honey, olive oil, and sea salt in to bottom of a bowl and set aside. Combine the chopped vegies with the dressing and allow to sit for at least 10 minutes. Cashew "Sour Cream" Put all the ingredients for the sour cream EXCEPT WATER in high speed blender or food processort and blend, adding water one tablesppon at a time untile the desired consistency is reached. Walnut Tacot "Meat" Put all ingredients in a food processor and pulse just to mix. Don't over blend or you will end up with walnut butter. Use, collard, spinach, lettuce or kale as taco shell. Layer meat, salsa, sour cream.

"SOUR CREAM" AVOCADO DIP (VEGAN)

Steps:

• Peel and pit avocado, put in a LARGE mixing bowl (dip is a bit splattery when blending).
• Add entire block of tofu and salsa.
• Combine ingredients using a hand mixer on medium speed for about 1 minute or until the mixture becomes smooth.
• Add remaining ingredients, mix on low speed until all ingredients are blended together.
• Chill for one hour and serve.
• Store leftovers in the fridge in an air-tight container.

VEGAN "SOUR CREAM"

Steps:

• Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

VEGAN SOUR CREAM

Steps:

• Place all ingredients in a blender.
• Process five minutes, until very creamy and smooth.
• Refrigerate for at least an hour to thicken.
• Use within 5-6 days.

VEGAN CASHEW SOUR CREAM

Steps:

• Combine all ingredients in a blender or food processor - I use a hand blender. Puree until you get the desired consistency. Store in an airtight container in the refrigerator.

VEGAN SOUR CREAM

Steps:

• Blitz all the ingredients together in a food processor with 110ml water and ½ tsp salt until you have achieved a completely smooth and creamy consistency. Store in the fridge for 1 week.