Dairy-Free Vegan Sour Cream
A simple vegan sour cream substitute, free of dairy and eggs, offers a lower fat and cholesterol alternative to traditional sour cream.
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Instructions
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Dissolve cornstarch in 1 tablespoon of water in a small cup.
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Transfer the cornstarch mixture to a saucepan. Stir in soy milk powder and 1/3 cup soy or almond milk until dissolved.
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Gradually add the remaining soy or almond milk, mixing until consistent.
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Over medium-low heat, incorporate soy yogurt, salt, and lemon juice; cook with constant stirring for 3 minutes until the mixture thickens.
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Pour into a heatproof dish, cover directly with plastic wrap, and refrigerate for 1 hour or until firm.
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Utilize as desired.