Vegan Low Fat Pumpkin Sour Cream

Are you a fan of pumpkin and sour cream? I had made a mac and cheesey type sauce with some canned pumpkin and had a little bit left over, so I decided to make some vegan sour cream and try adding the left over pumpkin to it, and it is very tasty! Great for dipping raw veggies, on top of a salad, mixed into rice/couscous/quinoa, as a replacement for mayo on a sandwich…and I’m sure you guys can think of tons of other ways to use it.

If you aren’t a huge pumpkin fan, then you can omit it and just make a plain sour cream. 🙂


Vegan Low Fat Pumpkin Sour Cream
Try experimenting by adding in garlic powder, onion powder, chili powder, dill, curry powder...etc.
  • ½ package of silken firm tofu
  • ½ tbs extra virgin olive oil
  • squeeze of lemon juice
  • 2 tsp apple cider vinegar
  • 1 tsp agave nectar / your preferred vegan sweetener
  • pinch of sea salt
  • 1 tbs nutritional yeast
  • ¼ cup canned pumpkin / pumpkin puree (can add more or less, depending on how much pumpkin flavour you want)
  1. Just blend all ingredients together until smooth! Tastes best when chilled.


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One comment

  1. […] Sour Cream – One way of making vegan sour cream is to use silken tofu as a base, or blended cashews. […]

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