As you can see from the following photo, this Almond Sour Cream is a silky, thick, creamy vegan sub for dairy sour cream. And it costs lots less than Tufutti or other commercial vegan formulations.
INGREDIENTS:
1 C. Raw Almonds
Filtered Water to soak almonds
1/4 C. Fresh-squeezed Lemon Juice
1 C. Fresh Filtered Water
Pinch of Salt
METHOD:
- Soak Almonds in 2 C. Water for 12-48 hours
- Drain and rinse almonds
- Remove husks from almonds and set aside
- Whirl up almonds in blender with fresh water until smooth and fluffy
- Blend the lemon juice into the almond puree and add a pinch of salt
Use this wonderful non-dairy sour cream as a topping on your vegan Taco Salad! Use it wherever you would have used dairy sour cream in the past.
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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.
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