I use this vegan sour cream as a dip for my baked sweet potato chips and as a dollop topping for essentially all my Mexican concoctions (with a vegan twist, of course).
Made from cashews, lemon, and vinegar, this vegan sour cream recipe packs the thick consistency and tartness of traditional sour cream, only it’s dairy-free, easier to digest, and made in the comfort of your own home.
Cashews are exceptionally unique among most other nuts. When soaked in water, they soften and can be blended into a thick cream. Because cashews have a relatively neutral taste, especially after being soaked, you can change their flavor profile pretty effortlessly depending on the desired outcome. That is why cashews make a great foundation for both sweet (think: cheesecake) and savory (think: cheese) dishes. In this sour cream recipe, cashews effectively mimic the original dairy product. The addition of lemon and vinegar gives the vegan sour cream that iconic tartness, so you can easily distinguish it from, say, a yogurt dip.
Pair the following vegan sour cream recipe with this Vegan Burrito with Kidney Beans and Kabocha, these Crispy Baked Carrot Chips, or this Vegan Grilled Veggie Burger. It also works well as a dollop on your favorite vegan soup, such as any of these winter vegetable soups, or on a regular or sweet baked potato!
Vegan Sour Cream Recipe
Makes 2 cups
- 1 cup raw cashew, soaked in water overnight
- ¼ cup freshly-squeezed lemon juice
- 2 tablespoons white wine vinegar
- ¼ teaspoon sea salt
- 1 teaspoon nutritional yeast
- ½ cup water
Drain and rinse the cashews. Place them in a high-speed blender with all the ingredients. Blend until smooth. Test the flavor of the mixture and adjust the salt and nutritional yeast quantities to reflect your taste preferences.