our latest recipes

1. Whisk all the ingredients together in a medium-sized bowl
2. Store for up to 7 days in the fridge

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• 1.5 cups Better Balance Sour Cream
• 3 tsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp garlic cloves, minced
• 1 tbsp dried parsley
• 2 tsp dried dill
• 2 tsp onion powder
• 1 tsp smoked paprika

Ground black pepper & kosher salt to taste

1. Gently combine all ingredients in a small bowl 
2. Season with salt and pepper as needed 

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• 1/2 english cucumber, small diced
• 1 cup Better Balance dairy-free sour cream
• 5 each, garlic cloves, minced 
• ¾ cup dill, fresh, finely minced
• 4 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil 
• ½ tsp agave 
• ½ tsp cracked black pepper 
• Salt to taste

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1. In a large pot, boil the elbow macaroni according to the package directions and cook until done. 
2. Drain the pasta in a colander. Rinse with cold water to shock the pasta and prevent further cooking. 
3. Blend together the Better Balance Sour Cream, mayo, mustard, vinegar, sweetener of choice, salt and pepper. 
4. In a large bowl, combine the noodles and chopped vegetables, then fold in the dressing.
5. Let your pasta salad rest for at least 30 minutes before serving.
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• 4 cups cooked elbow pasta  noodles (about 2 cups dried) 
• 1 red bell pepper, small diced 
• 3 tbsp chopped red onion 
• ½ cup celery, small diced 
• 1 cup broccoli, cut into small, bite-sized florets (optional) 
• ¼ cup parsley, minced 
• ¾ cup vegan cheddar, shredded 
• ½ cup Better Balance Sour Cream 
• ½ cup vegan mayonnaise 
• 2 tbsp apple cider vinegar
• 2 tbsp whole-grain mustard 
• 2 tsp agave or honey
• 1/8th tsp salt 
• ¼ tsp ground pepper

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1. Scrub and clean potatoes. Add them to a large saucepan and cover with cold water. 
2. Salt the water generously and then bring to a boil. Boil until fork-tender, drain the potatoes. 
3. Transfer to a bowl of ice water, let cool for 5 minutes. Then drain again. 
4. Slice each potato in half, and trim a small piece from the rounded side to create a flat base so the potatoes can sit cut side. 
5. Using a spoon or small melon baller, scoop out a rounded ¾ tsp of flesh from each half to make a small well in the center. Transfer the potato flesh to a small bowl as you work. 
6. You should have around 1 cup of potato for the filling in your small bowl. Now combine the sour cream, mayonnaise, lemon, relish, turmeric, mustard and spices with a fork and blend thoroughly. 
7. Adjust the consistency with more sour cream if needed, you want a pipable and tasty filling! 
8. Transfer your “egg” filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner trimmed. 
9. Pipe filling into each potato half and top with a sprinkle of paprika and sliced chives. 
10. Serve cold and enjoy!

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• 12 small Yukon Gold Potatoes, scrubbed
• ¼ cup Better Balance Sour Cream 
• 2 Tbsp Vegan Mayo 
• 2 tsp lemon zest
• 1 tbsp lemon juice 
• 1 tbsp pickle relish, finely chopped 
• 1 tbsp whole grain mustard
• 1 tsp onion powder 
• ½ tsp garlic powder 
• ½ tsp ground turmeric

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1. Preheat oven to 375 degrees.  
2. In a medium bowl combine the Better Balance Sour Cream, all of the spices, lemon juice and apple cider vinegar. 
3. Whisk until thoroughly combined. 
4. In a medium saucepan over medium-low heat, add the cream cheese, sour cream dressing mixture, hot sauce and any additional spices. 
5. Cook until cream cheese is blended in and the ingredients are smoothly combined. 
6.  In a large bowl blend melted cream cheese sauce with shredded cheese and Better Balance Plant-Based Shreds. Season with salt and pepper as needed. 
7. Transfer the dip to a baking dish and bake for 15-25 minutes until heated through and melty. 
8. Top with vegan blue cheese crumbles and sliced green onions. 
9. Serve immediately with fresh vegetables, tortilla chips, or crackers of your choice!

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• 10 oz (1.25 cups) Better Balance Shreds
• 8 oz (1 cup) Better Balance Sour Cream
• 8 oz (1 cup) vegan cream cheese
• 8 oz (1 cup) hot sauce
• ½ tsp black pepper
• 2 tbsp garlic powder
• 1 tbsp dried parsley
• 1 tsp dill powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1.5 oz apple cider vinegar
• 4.5 oz (about ¾ cup) vegan mozzarella cheese, shredded
• 8 oz (about 1 cup) vegan cheddar cheese, shredded
• 2 tbsp vegan blue cheese crumble
• 2 tbsp sliced green onions

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1. Preheat oven to 350F. Coat a 14-inch x 9-inch rectangular cake pan (or pan of choice) with non-stick spray or butter. 
2. In a large bowl mix together the vegetable oil, Better Balance Sour Cream, grated carrots, toasted nuts, brown sugar, granulated sugar and vanilla extract.
3. In the same bowl measure your all-purpose flour, baking soda, baking powder, spices, and salt. Whisk into the wet ingredients until evenly combined. Batter should be thick and viscous. 
4. Spread batter into the prepared pan and transfer to the pre-heated oven. 
5. Bake for 30 minutes until lightly browned, then lower temperature to 325F and bake for an additional 10-15 minutes until cooked through. 
6. Remove carrot cake from the oven and let it cool completely in the pan before transferring to a wire rack or container.

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For cream cheese frosting: 

1. In a stand mixer fitted with a paddle attachment, add the softened butter and beat on medium speed for 1-2 minutes till fluffy. 
2. Add the vegan cream cheese and beat again for 1-2 minutes until creamy. 
3. Slowly add in sifted powdered sugar in 1 cup increments until thick and spreadable.
4. Keep this frosting thick by adding powdered sugar until it reaches the right consistency (around 3-4 cups total). 
5. Keep refrigerated for up to  5 days.

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• 2 cups (250g) All-purpose flour
• 3 tsps (14g) baking powder 
• 1 tsp (5g) baking soda
• 2 tsp (5g) cinnamon, ground
• 1.5 tsp (2g) ginger, ground 
• 1/2 tsp (1g)  nutmeg, ground
• ½ tsp (1.5g) salt
• ½ cup (100g) vegetable oil  
• 1 cup (230g)  Better Balance sour cream 
• 2 cups (240g) grated carrots 
• 1/2 cup Toasted walnuts or pecans, crushed 
• 1 cup (140g) brown sugar, lightly packed
• ½ cup (100g) granulated sugar 
• 1 tsp (4 g) vanilla extract 

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Optional cream cheese icing

• 1/4 cup Better Balance Sour Cream
• 1 (8-oz) container vegan cream cheese (softened to room temperature) 
• 3-4 cups sifted powdered sugar

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1. Preheat oven to 350 degrees. 
2. Blend together the Better Balance Sour Cream, almond milk, lemon juice, oil (or vegan butter), sugar and vanilla extract until smooth. 
3. Add in the flour, baking soda, salt, sugar, lemon zest and ginger. Whisk until almost combined. 
4. Gently fold in the blueberries then transfer to your pre-heated oven.
5. Bake for 30 minutes until golden brown. 
6. Let the muffins rest for 5 minutes before removing them from the pan to cool.

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• 1 cup Better Balance Sour Cream 
• ¼ cup vegetable oil or vegan butter, melted 
• 3 tbsp almond milk 
• 1 tsp vanilla extract
• ½ cup granulated sugar or coconut sugar 
• 1 tsp lemon juice
• 1 1/2 cups all-purpose flour 
• 2 1/2 tsp baking soda 
• ½ tsp salt 
• Zest of 1 lemon
• 1 tsp fresh or ground ginger  
• 1 ½  cups blueberries, frozen or fresh

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1. In a large bowl, whisk together the Better Balance Sour Cream, sesame oil, lime juice, garlic powder, miso, coriander, parsley and dill. 
2. Season with sea salt and black pepper to taste. 
3. Stir in the sliced cucumbers, red onion, and sesame seeds. 
4. Adjust seasoning as needed and enjoy!

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• ½ cup Better Balance dairy-free Sour Cream 
• 4 tbsp fresh dill, chopped
• 4 tbsp fresh parsley, chopped 
• 1 tsp sesame oil 
• 1 tsp miso pase 
• 2 tbsp lime juice 
• ½ tsp garlic powder
• 1 tsp coriander
• 1 tsp honey 
• 2 tbsp toasted sesame seeds 
• ½ tsp soy sauce 
• ¼ tsp black pepper 
• 24 oz cucumbers, sliced into circles or half circles (about 12 minis)
• ½ cup red onion, thinly sliced

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1. Preheat oven to 350 degrees 
2. In a medium bowl stir together flour, sugar, baking soda, baking powder and salt. 
3. Add the non-dairy milk, oil, sour cream, water, vanilla and almond extract. 
4. Gently whisk together until the batter is even and smooth. 
5. Scoop the batter into the prepared cupcake tin so that they are 2/3rd of the way full. 
6. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean. 
7. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring to a wire cooling rack.

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• 1 1/2 cup all-purpose flour
• ¾ cup granulated sugar 
• 1 tablespoon baking powder 
• ½ tsp baking soda
• ½ tsp salt
• 3/4 cup non-dairy milk
• ¼ cup vegetable oil or vegan butter (melted) 
• ½ cup Better Balance Sour Cream 
• ¼ cup water
• 3 tsp vanilla extract 
• ½ tsp almond extract
• 1 tsp lemon zest

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1. Preheat oven to 350 degrees 
2. In a medium bowl stir together flour, sugar, cocoa powder, baking soda, baking powder and salt. 
3. Add the non-dairy milk, oil, sour cream, water and vanilla extract. 
4. Gently whisk together until the batter is even and smooth. 
5. Scoop the batter into the prepared cupcake tin so that they are 2/3rd of the way full. 
6. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean. 
7. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before transferring to a wire cooling rack.

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• 1 ¼ cup all purpose flour
• ¼ cup + 1 tbsp cacao powder
• ¾ cup granulated sugar
• 1 tbsp baking powder 
• ½ tsp baking soda 
• ½ tsp salt
• ¼ cup vegetable oil 
• 1 cup Better-Balance Sour Cream
• ¾ cup dairy-free milk 
• 2 tsp vanilla extract 

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