But I Can’t Live Without Sour Cream!

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So don’t, silly.

“How do you go without bacon?”

“Oh my god, I couldn’t do that. I’m addicted to cheese.”

“But, but-”

Okay, stop. This is 2020. Do you know how many substitutions there are out there for all those animal products? And more importantly, do you know how many you can make, in your own kitchen, with simple, healthy ingredients?

To rewind a little bit, I too had a thing, pre-WFPB that I was sure I couldn’t live without, and as I’m sure you can guess by the title, it was sour. freaking. cream. I tried everything to break my addiction to that cool, tangy taste, and even managed to switch to plain, fat-free Greek yogurt as an alternative, but I couldn’t ever fully break the habit. I NEED that flavor in my life.

And I know what lots of people would do: just go buy a vegan sour cream, right? Not this babe. A) they cost $20,000 for four ounces, and B) they are laden with all sorts of additives. I’m a heavy user, folks. If I’m going to pay $5.09 in ingredients for a condiment, it better be the size of my head.

Luckily for myself and for you, dear reader, my stubbornness led to a major victory. I found a near perfect recipe made by the lovely chef over at The Hidden Veggies, and with a few tweaks, made it perfect for my own palate and preferences. Behold!

This recipe is truly the simplest thing in the world to make. When I researched it, lots of recipes called for all sorts of add-ins I was simply unwilling to use, added oil and added sugar, to name two quickly. But this recipe requires four ingredients. Yep. FOUR. No added oil, no added sugar.

The major player in this recipe is good old-fashioned silken tofu. It is typically shelf-stable, and I like the extra-firm variety for the majority of my sauce recipes, as well as tofu scrambles (another pillar of my diet, but that’s another post).

The second ingredient, in order of importance? I’ll give you a hint.

Lemon juice! Those two things, plus a little salt and stevia (or a sweetener of your choice), and voila! I put it all in a bowl and run the immersion blender through it to smooth, but if you don’t have one, a blender or food processor will easily get the job done as well. Use what you have. Now, I’ll quit torturing you. Enjoy, and let me know how it works out for you and your sour cream addiction!