Sour Dilly Cream
Makes 1 cup of cream
A light, tangy cream is an essential garnish for lots of Eastern European cuisine. This is my fast go-to cream for something tangy, smooth and the right consistency for swirling into soup or drizzling on a dumpling.
If you have a vegan faux sour cream product you love to use, just whip it up with chopped dill, garlic and salt. I don’t like faux sour cream (and never was a fan of the real thing either), but I can deal just fine with this blend of plain soy yogurt with a touch of vegan mayo: use a thick, rich vegan mayo for this recipe.
- 3/4 cup of plain soy yogurt
- 1/4 cup thick vegan mayonnaise
- 1 clove minced garlic
- Pinch sea salt
- 3 tablespoons finely chopped dill
1. In a food processor or in a large measure cup using an immersion blender, pulse together the yogurt, mayonnaise, garlic and salt until smooth. Pulse in the dill a few times. Keep chilled until ready to serve.
