Buy Now → Cashew Sour Cream
- Total Time2 minutes
- Yield8 servings 1x
- DietVegan
This vegan sour cream recipe is the perfect dairy-free substitute. Made with pure plant-based ingredients, it’s rich, tangy, and has the creamy consistency of traditional sour cream. 4 ingredients and 5 minutes are all you need.
Ingredients
Units
Scale
- 1 cup raw cashews
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon of sea salt
- 3/4 cup of cold water
Instructions
- Soak the raw cashews.
- Drain the cashews, discard the soaking water, and add the cashews to a high-speed blender.
- Add the apple cider vinegar, lemon juice, cold water, and salt to the blender with the soaked cashews.
- Blend until there is a smooth and creamy texture. Stop and scrape down the sides of the blender as needed. If you prefer a thinner consistency, use a little extra water. For a thicker vegan sour cream, use less water.
- Use immediately or transfer to a small container and set it in the refrigerator.
Notes
- Use raw cashews! Cashews that have been roasted and salted affect the flavor and do not blend well.
- Soaking your cashews before blending is the best way to ensure a smooth consistency and creamy texture like regular sour cream.
- Don’t use a food processor because it leaves little chunks and a gritty texture like sand.
- Cashew sour cream will keep for 6-7 days in an airtight container in the refrigerator. It also freezers very well!
If you make a lot of cashew-based recipes, make a second batch and freeze it. Place it in a freezer-safe container and store it in the freezer for later use.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 99
- Sugar: 1.1 g
- Sodium: 147.6 mg
- Fat: 7.8 g
- Carbohydrates: 5.5 g
- Fiber: 0.6 g
- Protein: 3.2 g
- Cholesterol: 0 mg
- Prep Time: 1 minute
- Blend: 1 minute
- Category: Dressings & Sauces
- Method: Blend
- Cuisine: American
Find it online: https://shaneandsimple.com/how-to-make-cashew-sour-cream/
