I’ve always had a love affair with sour cream. Whether it be on tacos, enchiladas, chili or just served right out of the container, you name it, I’ve put sour cream on it! But now that I’m vegan, creating a sour cream recipe that reminds me of the real deal has been challenging. Getting the right blend of sour and creamy is delicate; it can even be touchy. What’s a vegan food goddess like myself supposed to do? My Creamy Tofu Sour Cream just might be the answer.
I am making Vegan Mushroom Stroganoff tonight, a recipe I used to make when I was vegetarian that included real sour cream. I thought I’d start early by preparing the Creamy Tofu Sour Cream first. It came out rich and creamy, with a hint of sweet and sour. I can’t wait to lather it onto the Mushroom Stroganoff tonight. What? You want the recipe? Of course I’ll come back and share it with you along with some hopefully awesome pictures. Stay tuned and see you in the kitchen!