Vegan Sour Cream (WFPB, Oil Free)

One of my dad's nicknames is "captain". With the nickname of captain, you might be wondering what he is the captain of. Without a doubt he is the captain of sauces and condiments! I do not think I have seen him eat a meal without at least three different sauces on his plate. Before he went plant based in December, his favorite sauce or condiment was certainly sour cream. As his son, I have also been known to overdo it with the sauces from time to time. As I was coming up with this recipe, I wanted to make sure that it was not only vegan, oil free, and healthy, but most importantly a delicious substitution for anyone transitioning to a plant based diet. This sour cream is made with the base of silken tofu. I know there are a lot of people who are not big fans of the flavor of tofu, but I can attest that the tofu flavor is much less than any of other the soy-based sour creams that I have tried. If you want to get an even more realistic sour cream flavor, I recommend making it ahead of time and leaving it in the fridge over night.

Here's what you will need!

• 1/2 of a 16 oz container of silken tofu

• 2 tbs lemon juice

• 1 tbs nutritional yeast *optional*

• 1 tsp apple cider vinegar

• 1 tsp garlic powder

• 1 tsp onion powder

• Blender

Directions:

1. Place all of the ingredients into the blender

2. Blend on a medium-high speed for 30-60 seconds until a smooth consistency

Enjoy!

- Plant Based Gabriel