|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This mock sour cream is a sour cream substitute that is so simple and quick to make. It is made with cottage cheese and two other ingredients—milk and lemon juice. Tasting similar to the real thing, this has just an inkling of lemon flavor, making a nice addition to the cream.
You can use whatever cottage cheese you like in the recipe, whether it be large curd, small curd, or regular or low-fat version. It all gets blended up in a blender until smooth, so use what you normally purchase.
While in most recipes, the sour cream isn't added until the end of cooking time, you might need something that will hold up over a longer cooking period. This mock version is a good option for slow cooking because it won't break down or curdle like dairy sour cream.
Try it in stroganoff, meatball dishes, casseroles, baked potatoes, chili, nachos, tacos—the possibilities are endless. It's also good in dips, and in dessert recipes. It's a great substitute and is good whether in recipes that are cooked or not.
2 tablespoons milk
1 tablespoon lemon juice
1 cup cottage cheese
Gather the ingredients.
Combine all ingredients—milk, lemon juice, and cottage cheese—in a blender.
Cover and process until the mixture is smooth and creamy.
Use in dips or other recipes in place of regular sour cream. Enjoy!
- To blend this sour cream, you can use a blender, an immersion blender, or a food processor.
- While blending, you might need to scrape the sides of whatever appliance you are using with a spatula to ensure the ingredients mix thoroughly.
- You can easily double or triple the recipe, depending on the amount you need.
How to Store
- This mock sour cream can be put in an airtight container and kept in the refrigerator for up to one week.