Oil-Free Vegan Sour Cream (V-GF-NF)

tacosalad

Today I was seriously craving Spanish rice.... and I mean seriously. I had a plan to recipe test and make macaroni salad but the delicious seasoned carb was calling my name so I decided to listen to my body (usually a good idea) and went ahead and make this delicious taco salad buddha bowl!.... or three.... or four. I bought the Spanish rice from a box to make things a little easier (like a rice-a-roni kind of deal), whipped up some quick guac, chopped some veggies, sautéed a little (or a lot) of Beyond Meat Beefy Crumbles with seasonings, and went ahead and made my own sour cream for the first time! There are tons of amazing vegan sour cream products out on the market (my favorite is the Toffuti Better Than Sour Cream) but I wanted something cheaper, healthier, and lower in fat (so you can eat more, duh!) This sour cream pairs so well with the other flavors in my dish and I'm super excited to use it on some homemade nachos (coming soon!) Please enjoy this recipe and tag me on Instagram at @veganyasmeen and #veganyasmeen to show me your delicious creations! xx

INGREDIENTS:

• 1 package of silken tofu (12.5 oz)

• 1/4 cup of fresh lemon juice

• 1/2 tsp of apple cider vinegar (or vinegar of choice

• 1/4 tsp salt

• 1/4 tsp of sweetener (OPTIONAL)

• 1/4 tsp nutritional yeast (OPTIONAL)

 

DIRECTIONS:

Blend all ingredients together until smooth. Adjust to taste.

Enjoy! xx

tacobowl2