This Vegan Sour Cream is creamy, tangy, and has just the right amount of sour. It’s the perfect topping for a hot, fresh baked potato.
Who doesn’t love a little sour cream? I grew up eating the kind that was made from dairy- a dollop of daisy anyone? Sour cream was something my mother always had in the fridge. So, this recipe was one of the first recipes I decided to perfect after giving up dairy. Now, this Vegan Sour Cream is something I always have in the fridge. Mother’s approval- bonus!
The mighty cashew
Vegan sour Cream starts with cashews- WooHoo for the CASHEW! Cashews, when blended make the perfect cream substitute! I use them for all kinds of recipes. They are very nutritious and full of protein and essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. So, feel proud when you serve up a dollop of this perfection!
How would I describe it?
How would I use it?
Oh, let me count the ways…
atop nachos, tacos, quesadillas, potatoes, chili, soup….you get the idea. Use it with basically anything that needs a little cooling- it’s wonderful with spicy food! You can also use it as a substitute in recipes that call for sour cream made with dairy. I use it all the time for dips and spreads.
Vegan Sour cream ingredients
What else is great about vegan sour cream? It requires only a few simple ingredients- Cashews, lemon, rice vinegar, and salt. Also, you really need a high speed blender for this.
I LOVE MY VITAMIX! Yes, I cringed at the price at first, but let me tell you it has paid for itself many times over. If you are dairy-free or vegan it really is such a blessing. I would recommend buying cashews in bulk and making dairy free sauces and condiments at home. Also, there is such a joy in simply tossing veggies and coconut milk right into the vitamix and creating a steaming hot soup in 5 minutes- MAKES ME SMILE!
It’s So Easy To Make Vegan Sour Cream!
Ok, so back to the recipe. You need to first soak your cashews- either overnight or you can boil them for 10 minutes. I will be boiling mine today, because, you know, we don’t always plan ahead. 😉 No worries, you will get the same results. Next, you just add the ingredients to your blender and blend until smooth and creamy.
SO EASY! SO DELICIOUS! Let me know what you think.
Vegan Sour Cream
- 1 1/2 cups cashews soaked or boiled – buy here
- 2 tbsp lemon juice
- 1 1/2 tbsp rice vinegar unseasoned
- 1/2 tsp salt
- 3/4 cup water
- Soak cashews overnight or boil them for 10 minutes. Drain well.
- Add cashews along with the rest of the ingredients to a high speed blender. Blend for 1 minute, stopping halfway through to scrape down sides of the blender.
- Test for a creamy consistency. If mixture still has a gritty consistency, blend for an additional minute or until creamy.
- Refrigerate for 30 minutes.
- Happy Eating!