Easy Vegan Sour Cream Recipe
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!
Ingredients
- 2 cups raw cashews soaked for at least 5 hours if you do not have a high-powered blender
- 3/4 cup water or coconut milk
- 1/2 lemon juiced
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 3/4 tsp salt
- 1/2 tsp nutritional yeast
Instructions
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Drain and rinse the soaked cashews until the water runs clear.
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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.
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Taste and add more salt or stir in some lemon zest for a zesty flavor. Transfer the sour cream to an airtight container and chill in the fridge.
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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.
Recipe Notes
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.