This vegan sour cream is the perfect finishing touch for many recipes. Drizzled over tacos or chili bowls, dolloped over nachos or baked potatoes, or even diluted with citrus and other spices for salad dressings. It simply comes together in the blender.
You don’t need many ingredients to whip it up. Vegan sour cream is made with soaked cashews, water, apple cider vinegar, lemon juice and salt.
Soak and blend the cashews
- I use a high speed blender to make it. If you are working with a similar blender, you only need to soak the raw cashews for 2 hours, before rinsing and blending.
- For high speed blender users, you can also take a little shortcut if you forget to soak. Cover the cashews with boiling water for about 10-15 minutes. Then proceed with the recipe.
- For regular blenders, I would soak as long as you can – up to overnight.
- I do recommend a food processor for this recipe. No matter how long you run the motor the resulting sour cream will still have some grit.
I love the combination of acidity from both apple cider vinegar and lemon juice in this vegetarian substitute for sour cream. Apple cider vinegar is mildly sweet and lemon is bright. Balanced two works really well. You can also mix up the flavors a bit if you know you’re using this sour cream for a special purpose. Going super classic with fresh dill, or cilantro and lime added, or chives.
For a vegan sour cream without cashews, I recommend substituting a similar rich nut such as raw macadamias or pine nuts. Macadamias need to be soaked overnight to blend nice and smooth. Pine nuts can be soaked in the same way as cashews.
Recipe for your vegan sour cream:
I recommend using this sour cream as a condiment, sauce or ingredient in a dip. it will be no Works like dairy-based sour cream in baking recipes.
Tangy Vegan Sour Cream
This tangy vegan sour cream is perfect for spooning over chili, baked potatoes, nachos and more! Made with just 4 ingredients and ready to go in 5 minutes. This dairy-free sour cream alternative keeps in the fridge for up to a week.
serving 1 the cup
material
- ¾ the cup Wash the raw cashews after soaking them for at least 2 hours (see vaccine)
- 1 table spoon lemon juice
- 1 teaspoon Apple cider vinegar
- ¼ teaspoon Sea salt
- ¼ the cup Water, plus extra
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- If you have a high speed blender and don’t have time to soak the cashews, you can cover them with boiling water for 10-15 minutes, drain and rinse and then proceed with the recipe.
- This vegan sour cream keeps in the fridge for up to a week.
- I recommend using this sour cream as a condiment – dolloping on baked potatoes, nachos and other savory dishes. it will be no Works like dairy-based sour cream in baking recipes.
instructions
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In an upright, high-speed blender, combine the drained cashews, lemon juice, apple cider vinegar, salt, and water. High mixed. Pause to scrape down the sides of the blender as needed. If you need a little extra to move the blade, add more water by the tablespoon. Once you have a silky smooth and creamy consistency, after about 1 minute of mixing, you’re good to go.
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Transfer the vegan sour cream to a sealed container and store in the refrigerator for up to a week.
