Homemade Vegan Sour Cream

When I went vegan, one of the foods I missed most was chilled sour cream, especially on top of soups, chilis, and baked potatoes. But over the years, I have found two worthy replacements: chilled/whipped avocado and this homemade cashew sour cream that I am about to share with you now. There are many variations of this recipe circulating the internet, but this is what I use.

Ingredients:
2 cups raw soaked/drained cashews*
1/2 – 1 cup water**
1.5 tbsp raw apple cider vinegar
3 tbsp fresh squeezed lemon juice
A pinch of sea salt

*You should soak the cashews in water for at least four hours prior to making this recipe, but I was pressed for time. I actually just put everything in the blender without pre-soaking the cashews, and it still came out great. I have a high-speed blender, so if you do not have a great blender, pre-soaking the cashews is non-negotiable.

**The amount of water you will need will depend on whether or not you soaked the nuts as well as the desired consistency you are trying to achieve. Start with 1/2 cup and work your way up from there.

Directions

1. Place the ingredients in a high speed blender and blend until creamy.

2. Store in an air-tight container in the refrigerator. It will keep for at least a week.

You can use this as a topping on just about any savory dish. You can also mix this into pasta and potato salads. It’s incredibly delicious. Enjoy!

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4 thoughts on “Homemade Vegan Sour Cream

  1. That sounds delish! Sour cream is so full of saturated fat and it makes me burp a lot. This recipe should be better for me. Thanks, Mary!

  2. Well, this just changed my whole taco night! I’ve been avoiding sour cream and cheese (insert sigh) on my taco, burritos, taco salads, etc…in an effort to cut down on calories. I did the exact same thing you did, used avocado in place of sour cream since it’s a healthy fat. But, after checking this out, I can’t wait to incorporate it into my next taco night.

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