Vegan Sour Cream

Cream Base

• 1 block silken tofu (16 oz)
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon umeboshi vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1½ teaspoons nutritional yeast
• kosher salt (to taste)
• ¾ cup extra virgin olive oil

Instructions

1. Build the Base: Add the silken tofu, lemon juice, apple cider vinegar, umeboshi vinegar, garlic powder, onion powder, and nutritional yeast to a blender or food processor. Blend until completely smooth.1 block silken tofu, 2 tbsp lemon juice, 2 tbsp apple cider vinegar, 1 tsp umeboshi vinegar, ½ tsp garlic powder, ½ tsp onion powder, 1½ tsp nutritional yeast
2. Emulsify the Oil: With the blender running on low speed, slowly drizzle in the olive oil until the mixture becomes silky smooth and fully emulsified.¾ cup olive oil
3. Season to Taste: Taste and season with kosher salt as needed. Blend once more to incorporate.kosher salt
4. Chill: Transfer to an airtight container and refrigerate for at least 1 hour before serving.
5. Serve: Stir well before serving.