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I keep this smooth, creamy, and easy-to-make sour “cream” on hand to use in any recipe calling for traditional sour cream.
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By Del Sroufe,
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Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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Comments (1)
I have trouble finding plain non-dairy yogurt where I live. Would this sour cream make a substitute for yogurt in recipes?