Learn how to make the best vegan sour cream using cashew nuts and a couple of secret ingredients! This easy to make dairy-free sour cream substitute tastes awesome as a dip, or in vegan sauces!
Drain and rinse the soaked cashews until the water runs clear.
In a high-speed blender, combine all ingredients and pulse until the mixture is super smooth and creamy. As you go, stop to scrape down the sides. If your mixture is too thick, slowly drizzle in some water, until the vegan sour cream has reached your desired consistency.
Leftovers keep in the fridge for about a week. As it chills, the sour cream will thicken up a bit, which you can reverse by stirring in small amounts of water or nut milk.
The sour cream keeps in the fridge for about a week and will get thicker with time. Add some nut milk or water to make it thinner.
For recipe variations, see blog post.