Sour cream is something that vegans don’t consume. DAIRY sour cream that is. Thanks to companies like Follow Your Heart, however, enjoying [non-dairy] sour cream is now a reality. Initially a food market and restaurant, Follow Your Heart was established in 1970 by a group of friends. Having recognized the need for commercially-available vegetarian products, the owners began creating branded items, i.e. their sour cream. Perhaps most well-known for their Vegenaise, Follow Your Heart has changed the lives of vegetarians and vegans worldwide.
Upon first tasting Follow Your Heart’s vegan sour cream, I noticed that it doesn’t taste quite as sour as the dairy version I remember, though definitely not a bad thing! I’ve tried making a few different things with this and each time they turned out well. Follow Your Heart’s sour cream fares well when used as a main ingredient for sauces or spreads, as a topping for burritos and fajitas, and makes for an excellent coating for potatoes.
Crunchy Dill and “Sour Cream” Potato Bites
1 large russet potato
1/4 cup non-dairy sour cream (I used Follow Your Heart)
3/4 teaspoon garlic salt
1/2 teaspoon + 1/4 teaspoon dried dill weed, divided
1/2 teaspoon onion powder
1/2 cup panko
Preheat oven to 325º F. Grease baking sheet and set aside.
Combine sour cream, garlic salt, 1/2 teaspoon dill weed and onion powder in a small bowl. Place remaining ¼ teaspoon dill weed and panko in a separate small bowl, mixing to combine.
Scrub potato and cut into bite-size pieces. Dip each piece into sour cream mixture then roll in panko mixture. Place in a single layer on prepared baking sheet and spray with cooking oil.
Bake in preheated oven for 55-60 minutes, stirring halfway through, or until bites are golden brown.
NOTE: The sour cream noted in this recipe was a free sample provided by Follow Your Heart. Vegan Food Addict is in no way affiliated with Follow Your Heart. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.