Recipes

Vegan Sour Cream

Makes large jar
3 minutes

This delicious alternative to the usual variety is cholesterol-free and relatively inexpensive. It's also very easy. The recipe makes a fair amount, so make half a batch if necessary or store the rest in a screw-top jar in the fridge. It will keep for a few days. It’s also very good with Mexican food, so you could use it with our Mexican Wraps recipe or Chilli!

• 225g/8oz silken tofu, drained
• 2 tbsp plain vegetable oil
• 1 tsp maple or agave syrup, available from health stores (use a half tsp sugar if you can’t get it)
• Juice of 1 lemon
• ½ tsp salt, or to taste

1. Blend everything together until smooth.

Top Tip: if you have any silken tofu left from the packet, you can blend it with banana or other fruit to make a delicious smoothie – simply thin with a little dairy-free milk if it’s too thick.