Low Fat Vegan Sour Cream
Looking for a creamy, tangy, and guilt-free alternative to traditional sour cream? This Low Fat Vegan Sour Cream is a game-changer! Made with wholesome ingredients like silken tofu and soaked cashews, it delivers a rich texture without the heaviness of dairy. Enhanced with bright lemon juice, apple cider vinegar, and a touch of Dijon mustard, this vegan sour cream boasts a perfectly balanced flavor profile that's ideal for topping tacos, dolloping on baked potatoes, or blending into salad dressings. Plus, with just 10 minutes of prep and no cooking required, this dairy-free sour cream is as effortless as it is delicious. It's low-fat, vegan, and packed with plant-based protein, offering a healthy swap for all your sour cream needs. Perfect for dipping, dolloping, or spreading—try it today!
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Recipe Information
Ingredients
- 300 grams Silken tofu (soft)
- 2 tablespoons Lemon juice
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons Raw cashews (soaked for 4-6 hours, drained)
- 1 teaspoon Nutritional yeast
- 1 teaspoon Maple syrup
- 0.25 teaspoons Salt
- 2 tablespoons Water
Instructions
1. Begin by soaking the raw cashews in water for 4-6 hours to soften them. If you're short on time, soak the cashews in hot water for 15-20 minutes, then drain and set aside.
2. Drain any excess liquid from the silken tofu and add it to a high-speed blender or food processor.
3. Add the soaked and drained cashews, lemon juice, apple cider vinegar, Dijon mustard, nutritional yeast, maple syrup, salt, and water into the blender with the tofu.
4. Blend the mixture on high until completely smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is well incorporated.
5. Taste and adjust seasoning to preference. Add a pinch more salt or an extra splash of lemon juice for more tanginess, if desired.
6. Transfer the sour cream to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld and the texture to thicken.
7. Serve cold as a topping, dip, or in recipes that call for sour cream. Keep refrigerated and consume within 5-7 days.
Nutrition Facts
Calories |
50 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.4 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
