I love sour cream. Seriously. When I decided to switch to a plant based diet, sour cream was one of those things that was harder to let go. There's nothing like a good dollop of sour cream with a burrito or pierogi. Thankfully, Tofutti exists, and tastes delicious. Unfortunately, I can't always find it, so I had to improvise.

I experimented with a few different ways of making vegan sour cream (including trying with cashews and apple cider vinegar), but this has been by far my favourite. I might tweak and play a bit more with it, but I was quite pleased with this result! It was creamy and had just the right amount of tang.

It is great on tacos, fajitas, or pierogies, or anything else that requires sour cream, really. I fully intend on finding out what else it can do. Stay tuned to see different ways I've found to use it!

Three Ingredient Vegan Sour Cream
Makes about 1.5 cups

Block of Firm Tofu (16oz. /454g), drained
1/4 cup Lemon Juice
1/2 tsp Garlic Salt

1) Blend all ingredients together till smooth using blender or food processor.
2) Chill a few minutes and serve.

Store in refrigerator up to one week.

Have you ever made your own vegan sour cream? Want to tell me about it? 

If you try this one out, let me know how it goes for you! I'll always find you at #MapleAlps :)