I personally like this dairy-free sour cream recipe much better than the traditional tofu-based sour cream alternative, which always seem either a little too stiff or a little too "beany" for my palate. This recipe, however, needs a little bit of time to chill, so it is a good idea to make it the morning or night before you plan to serve it.
Makes about 1 cup
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1 T. cornstarch
- ½ cup soymilk powder
- 1 cup soy milk or almond milk
- 1 cup plain unsweetened soy yogurt
- 1t. salt
- 1 t. lemon juice
1. In a small cup, mix together the cornstarch and 1 T. of water until the cornstarch is completely dissolved. Transfer to a small saucepan off-heat. Add the soymilk powder ad about 1/3 cup of the soymilk or almond milk, mixing until dissolved. Gradually add the remaining soymilk or almond milk until the mixture is consistent. Over medium-low heat, add the soy yogurt, salt and lemon juice, stirring well to incorporate, and cook until mixture is thickened, about 3 minutes. Transfer to a heat proof dish, place plastic wrap directly on the surface of the sour cream and chill in the refrigerator for 1 hour or until cool and set. Serve.