This Vegan Sour Cream made with Omega 3 rich Flaxseed Oil is a basic essential in my kitchen. It works well on it’s own as a dip for fresh, crunchy vegetables cut into sticks, as a spread for crackers and breads or as a base for an impromptu salad sauce. It is made from natural soya yoghurt and gets it sour taste from a splash of cider vinegar. The flaxseed oil gives it a creamy texture and helps you get your daily dose of super healthy omega 3 essential fats. If you don’t want to use flaxseed oil you can substitute it with cold pressed extra virgin olive oil.
It is super easy to make and you can whip it together in less than five minutes. I like keeping a jar of garlic infused in flaxseed oil in the fridge. As the oil will absorb the taste of the garlic you can fast track and save on time as the sour cream sauce will be ready as soon as you’ve made it if you use garlic infused oil. It is best made on the day you want to eat it because the soya yoghurt tends to go solid as it matures with the other ingredients.
Ingredients for about 3/4 cup – Preparation time 5 min
* 125 g/4 oz natural soya yoghurt
* 1 clove of garlic, finely chooped
* 1 tbs fresh chives or green onion, finely sliced
* 2 tsp of flaxseed or cold pressed olive oil
* 1 tsp cider vinegar
* ½ tsp sugar
* salt to taste
Combine all the above ingredients and store in the refrigerator for at least an hour so that the taste of the garlic and onions can mature in the natural yoghurt. If you are not a big fan of garlic you can substitute the garlic with a finely chopped small onion.