No need to go easy on this robust flavored vegan dill sour cream dip, even if your cardiologist told you to cut out all fatty foods. Not only is there no bad fat, but also it’s nutritious. If you have family and friends who are more adventurous and have a higher level of sophistication when it comes to food, this dip will not disappoint.
Homemade vegan sour cream generally includes tofu, white beans, or cashew as the base. In this recipe, I used navy beans to create a healthier allergy free version. They are rich in dietary fibers, protein, and iron.
This recipe was inspired from a vegan cookbook. The original recipe uses white vinegar and lemon juice to make the sour taste. I had followed that recipe once before and found out the sourness from the white vinegar is too sharp and quite unpleasant. I wanted it to be a little bit milder and more fragrant. Replacing the white vinegar with apple cider vinegar is a good twist. The apple cider vinegar is milder and provides a hint of sweetness to the dip.
After looking in my refrigerator for an ingredient to add a strong distinctive and interesting flavor, I came across some dill left over from making my Roasted Chickpeas and Quinoa Veggie Bowl. Adding this fresh herb really gave this vegan sour cream dip a bold unique, intense flavor, especially after leaving the dip in the refrigerator for a couple of hours. To address the lack of fat content in this vegan dill sour cream dip, I added hemp seeds, as they are both vegan and a healthy source of omega-3 fatty acids. It also added a nutty flavor to the dip. The combination of all the ingredients makes this homemade vegan sour cream dip taste light, refreshing, and interesting.
If you cooked the navy beans in advance or decide to use the canned cooked beans, it will just take you 5 minutes to make this delicious, healthy dip for your football game night. It also tastes terrific when you spread this sour cream on top of your toasty baked potatoes.
- 2-½ cups cooked navy beans
- ½ cup lemon juice
- ¼ cup apple cider vinegar
- ⅓ cup hemp seeds
- 1 tsp salt
- ¼ cup fresh dill, finely chopped
- Combine all ingredients except dill in an electric blender and then blend until it is smooth. Because the sour cream is thick, the blender blade may spin freely in an air pocket. To correct this problem, use spatula to fold down the mixture and pulse intermittently if necessary.
- Transfer the sour cream into a serving dish and then add dill. Use spatula to fold the dill and sour cream together. Cover with plastic wrap or lid and then chill in refrigerator for at least 2 hours before serving.