Silken tofu and pea protein are the secret to this irresistibly creamy, dairy-free staple!
Every refrigerator has a few staples that earn their place. A jar of homemade pickles, a favorite vinaigrette, a bowl of hummus, these are simple recipes you reach for without thinking because they make everyday meals and sides just a little better. This vegan sour cream deserves a spot on that shelf too. Made with silky tofu and Organic Harvest Pea Protein Powder, it delivers the creamy texture and tang you'd expect from the classic, while adding a nourishing boost of plant-based protein. Keep a batch on hand for tacos, grain bowls, baked potatoes, fresh vegetables, or anywhere a cool, creamy finish feels right at home.
Ingredients
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300g silken tofu
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2 tbsp concentrated lemon juice
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1 teaspoon apple cider vinegar
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1 tbsp nutritional yeast
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1 small garlic clove
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1/2 teaspoon sea salt
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1/2 teaspoon cane sugar
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1 tbsp light olive oil
Instructions
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Drain any excess liquid from the silken tofu, then place it in a blender or food processor.
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Add the Organic Harvest Pea Protein Powder, concentrated lemon juice, apple cider vinegar, nutritional yeast, garlic, sea salt, cane sugar, and light olive oil.
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Blend on high until completely smooth and creamy, scraping down the sides as needed.
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Taste and adjust the seasoning. Add a little more lemon juice or apple cider vinegar for extra tang, more salt for balance, or a small pinch of sugar if the dip tastes too sharp.
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If the dip is too thick, blend in 1 teaspoon of water at a time until it reaches your preferred consistency.
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Transfer to a covered container and refrigerate for at least 30 minutes to allow the flavors to develop.
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Stir before serving, then enjoy as a dip, spread, or dairy-free sour cream alternative.
