If you're like us, you love a dollop of sour cream on baked potatoes. They go together like peas and carrots. Pancakes and maple syrup. Milk and cookies. They just do.
Now, if you don't happen to subscribe to the Sour Cream Lover's Club, you can stop reading here. But if you're a member of the club like we are, and you also happen to be vegan, then you'll want to know this one simple little trick.
If your Milk-Free Sour Cream substitute is lacking in the 'sour' department, combine it with 1 to 3 tablespoons of distilled white vinegar and a pinch of salt.
That's it!
While we love a sour cream alternative, we can't help but feel a little underwhelmed when we put a spoonful of this smooth and creamy sauce over our baked potato. It's often missing a certain tanginess associated with dairy sour cream.
We tried lemon, but honestly, it just tasted like lemon. We then tried lime but ended up with a similar result. Either of which would be delicious in a Jalapeno Cilantro Cream Dipping Sauce, but that's not quite the taste we were hoping to achieve here.
We then decided to try white vinegar. And Wallah! A tastier dairy-free sour cream substitute was born!
This is the sour cream you want on your baked potato!
