Cashew Sour Cream (Vegan)
5.0 stars stars based on 6 reviews
This cashew sour cream is cool, creamy and completely dairy-free! Just 5 ingredients and 5 minutes for a healthier and tastier alternative to traditional sour cream.
Are Vegan Alternatives To Sour Cream Actually Good?
Frankly, there are so many dumb recipes online for dairy alternatives that are full of lies. Recipes say they will take five minutes but they don’t. The good news is, this is not one of those recipes!
I’ve been vegan for five years and have tried my fair-share of nut-based dairy alternatives and I can tell you that this one works! Most of the ones I’ve tried clog up my blender, always need more liquid than they say and end up being a soggy, chunky mess.
After trying dozens of vegan sour cream recipes I’ve taken the best advice and discarded the rest. This recipe is loosely adapted from this one from Whole Foods Market, but I’ve adjusted the type and amount of liquid to make the consistency more creamy and less like nut butter.
Here’s How You Make It:
Soak a cup of cashews for about 20 minutes to soften and make for easier blending.
Drain all the excess water and place the cashews in a Vitamix or high speed blender with half the amounts of almond milk, vinegar and lemon juice and water. Blend at the highest speed for at least a minute. Stop and scrape down the sides. Blend again for another minute. Add the remaining portions of liquid sparingly. You will have to do this a few times. Stop, scrape, add a little more. The key here is patience. I’ve been tempted to add all the liquid at once to get it to blend more easily and have gone too far (I know this when it starts to resemble a smoothie!) If you go too far and add too much liquid, add a couple more cashews to balance it out. Taste and add salt if you desire.
It will be sticky, so use a little spatula to get all that goodness out of the blender.
How To Use Cashew Sour Cream:
I like this cashew sour cream without the salt, because I often serve it with toast and radish ceviche — which is very limey and salty. In this case, I want it to be a cool counterpart to the spicy, salty dish it is accompanying. If you are using it to go with any Mexican dish, you may want to leave the salt out as Mexican flavors can be overpowering. If you are using the cashew cream as a veggie dip, feel free to add in salt and other spices (garlic, dill, oregano, etc.) to make it more interesting.
Also, it’s amazing how sweet cashews are, no? I never realized this until I started blending them. Enjoy!
1 cup Raw Cashews
2 Tbs. Lemon Juice
2 Tbs. Apple Cider Vinegar
2 Tbs. Almond Milk
1/4 cup Water