✦ MAKE IT WITH US

We'll show you how.

The dairy staples you've been missing, made simple. Starting with the sour cream that took five years to get right.

Sour Cream

Most plant-based sour cream is either bland or too sweet from a cashew base. After five years of testing, the answer was the right seven ingredients in exactly the right combination - including lactic acid, the compound that gives dairy sour cream its actual tang. Get it right and you get something rich, tangy, and completely at home on a baked potato. Five minutes to make.

Yields: 1 Cup

Prep Time: 10 minutes

Chill Time: 30 minutes

Ingredients

1 cup Simple Truth Almond Milk Yogurt Alternative - Plain (see note)
1½ tbsp refined coconut oil, melted (see note)
¼ tsp lactic acid - we use Druid's Grove (see note)
¼ tsp apple cider vinegar
¾ tsp tapioca starch, also sold as tapioca flour
½ tsp Himalayan sea salt

Instructions

Add all ingredients to a blender.
Blend until completely smooth and silky, about 60 seconds.
Pour into a bowl and cover with plastic wrap. Refrigerate at least 30 minutes before serving. The flavor and texture tighten up significantly once cold.

Notes

Brand matters: This recipe is calibrated to Simple Truth almond milk yogurt. Different brands vary in protein content, fat, gum stabilizers, and starting acidity — all of which affect the final result. We recommend Simple Truth Almond Milk Yogurt Alternative - Plain (DON'T get the vanilla flavor!) for best results. We buy it at Kroger.
Refined coconut oil only: Do not substitute unrefined (virgin) coconut oil — it will make the sour cream taste like coconut. Refined coconut oil is neutral.
Lactic acid: We use Druid's Grove lactic acid, available on Amazon. One bag lasts a long time — a little goes a long way. This is what gives the recipe its authentic tangy dairy flavor. Do not substitute with more vinegar.
Tapioca starch is also commonly sold as tapioca flour — they are the same thing.