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4 from 8 votes

Vegan Sour Cream

This vegan sour cream is a cinch to make using a high speed blender. It's creamy and tangy with just the right amount of sour. Make a batch of this today and surprise someone who hasn't yet given up dairy! It's good!
Prep Time5 minutes
boil cashews10 minutes
Total Time15 minutes
Course: Dip, Side Dish
Cuisine: American
Keyword: Dairy-free, Sour Cream, Vegan
Servings: 12
Calories: 91kcal
Author: Crystal Yentzen

Ingredients

  • 1 ½ cups cashews soaked or boiled - buy here
  • 2 tablespoon lemon juice
  • 1 ½ tablespoon rice vinegar unseasoned
  • ½ teaspoon salt
  • ¾ cup water

Instructions

  • 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!

Notes

You can substitute lime juice instead of lemon for a slightly different flavor that pairs well with Mexican food. 
Store sour cream covered in the refrigerator for up to a week. 
 

Nutrition

Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.8mg | Calcium: 6mg | Iron: 1.1mg