Simple and easy way to whip up some vegan sour cream to use as a topping on tacos, nachos, casseroles, enchiladas- anything you want to add sour cream on! Store bought vegan sour cream can be pricey and making it from scratch can be tedious using a blender. This easy method uses store bought Kite Hill Greek almond yogurt with a touch of lemon juice and salt.
You can find Kite Hill Greek plain unsweetened yogurt at Whole foods for about $1.99 each. TIP- I use a rebate app called Ibotta to get 50 cents back per container! (Use my code ghdknjn to sign up for Ibotta rewards app) I prefer to buy the individual 5.3 oz containers. I keep them in my fridge and whip up this recipe whenever I need a dollop of sour cream for something. It makes the perfect amount for a drizzle/ dollop of sour cream for about 2 people.
I used this sour cream recipe on my tofu tacos and on my baked potato skins !
Easiest Vegan Sour Cream
Ingredients
- 1 5.3oz container Kite Hill Greek plain unsweetened yogurt cup
- 1/2 tbsp lemon juice
- 1/8 tsp salt
Instructions
- Stir all ingredients together until smooth. Add more lemon/ salt if needed to taste. Serve immediately or refrigerate for 20 mins to let flavors develop. Keeps in fridge for about 5 days in air tight container. Use as topping for tacos, nachos, baked potatoes, and more.
