Cooked - Vegan Sour Cream

Tip: click step to get into cook mode

240 ml soy milk (at room temperature)

240 ml vegetable oil (or any neutral vegetable oil like sunflower or canola oil)

50 g vegan yoghurt (choose a thick Greek-style variety, unflavoured and unsweetened)

2 tsp lemon juice

4 tsp white wine vinegar (or any plain white vinegar)

Place all the ingredients in the cup of a blender and blend until smooth. Alternatively place all the ingredients in a cup and blend with an immersion blender until smooth.
The vegan sour cream is ready to use right away but will thicken slightly in the fridge if left to chill for at least 2 hours.

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