This cashew sour cream recipe is simple to make, requiring only 4 easy-to-find ingredients. It is an excellent dairy free and vegan alternative to regular sour cream.
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Are you dairy intolerant and feeling a little sad about it? I have been dairy intolerant for EVER and trust me, I get that it is sad. I used to love sour cream so much, just not the sick belly feeling I had afterwards. Since I discovered that I can make a completely dairy free sour cream out of cashews I was in heaven. And better yet, it is so easy to make!
How to Make Cashew Sour Cream
With only 4 ingredients, this recipe is a no brainer. To make dairy free sour cream you will need:
- cashews soaked in water for at least 2 hours
- water
- apple cider vinegar
- salt
To make sour cream add all of the ingredients into your blender and blend on high until smooth and creamy.
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Tips for Making Vegan Sour Cream
This sour cream recipe is so simple but here are a few tips to help you along your way:
- I find that this recipe works best in a bullet blender but you could also use a food processor or other high powered blender. A high powered blender will yield a smoother, creamier end product.
- If you don’t have apple cider vinegar you can also use lemon juice.
- Add a pinch of sea salt to begin with and adjust seasoning at the end according to taste.
- You may wish to add a little extra apple cider vinegar or lemon juice if a tangier sour cream is desired.
- Make sure to use raw cashews and not dry roasted and/or salted cashews.
- If you end up forgetting to soak your cashews you can soak the cashews in boiling water for around 30 minutes to speed up the process.
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This sour cream would be delicious drizzled on top of this Thai Pumpkin Soup, or slathered on top of these Plant Based Zucchini Fritters.
Cashew Sour Cream
Equipment
- High Powered Blender or Bullet Blender
- Measuring Cups
Ingredients
- 1 cup cashews, raw and soaked in water for at least 2 hours
- 2 tbsp apple cider vinegar
- 1/2 cup water
- sea salt, to taste
Instructions
- Add all ingredients to a blender or food processor and blend on high until smooth and creamy.
- Taste sour cream and add more salt if necessary. More apple cider vinegar if more of a tang is desired.
- Store in a jar with lid on in the fridge for 2-3 days.
Notes
Nutrition
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