Since making, Cashew Cream, Vegan Mayo, Vegan Cheese Sauce, I have meaning to share my simple sour cream recipe. It takes a little time but the result is amazing, I like the fact that all the ingredients are found in any supermarket and that it is oil-free. My hubby loves it on salads.
Vegan Sour Cream
If you are planning your Cinco De Mayo menu and looking for a sour cream substitute then this easy cashew sour cream is just for you. It is so addictive, I can eat it straight from a spoon.
Cashews are phenomenal, they give the creamy consistency when lemon juice is added to that of traditional sour cream.
You want to make sure you use cashews once you aren’t allergic to nuts, the flavor is unbeatable. However, if you do have allergies then you might want to substitute with soaked sunflower seeds.
Fresh lemon juice is also the best for the tart taste, you can substitute lime instead.
Vegan Sour Cream Ingredients
- Cashew
- Water
- Lemon Juice
- Salt
How To Make Sour Cream?
To make vegan sour cream, first, soak your cashews if you are using a regular blender. I didn’t because I have a high-speed blender and my sour cream came out smooth and creamy.
The quickest way to soften your cashews is to rinse your cashews and add them to a small saucepan. Add water to cover cashews, about 1 inch. Bring a saucepan to a boil over medium-high heat. Reduce to simmer cashews for 10 minutes. Drain cashews and rinse under cold water.
- Place soaked cashews, water, lemon juice and salt in a blender. Process until sour cream is smooth and creamy, scraping down the sides.
How Long Does Sour Cream Last?
Store your sour cream in a container with a tight-fitting lid and keep chilled in the refrigerator for up to 7 days.
Cinco De Mayo Recipes To Try:
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Categories
- Categories: Gluten-Free, Vegan
- Course: Sauce
- Cuisine: American
Nutrition
(Per serving)- Energy: 66 kcal / 276 kJ
- Fat: 5 g
- Protein: 2 g
- Carbs: 4 g
Cook Time
- Preparation: 10 min
- Ready in: 10 min
- For: 12 servings
Ingredients
- 1 cups cashews, soaked
- 1/2 cups water
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
Instructions
- Place soaked cashews, water, lemon juice and salt in a blender. Process until sour cream is smooth and creamy, scraping down the sides.
- Store your sour cream in a container with a tight-fitting lid and keep chilled in the refrigerator for up to 7 days.
So delicious and so easy to make! I’ll never go back to buying the store bought vegan sour cream again! Thank you for this recipe!
Rebecca, I’m so happy you enjoyed it. Thank you very much for sharing your feedback with us.
Another winner! My husband says it tastes like Daisy sour cream. We love it! Thanks again.
I made this today with go with the tostadas on this website! Such a simple recipe and soooo delicious. Never buying store bought again. I also have a high speed blender so I did not soak the cashews.
That’s fantastic Shay, thank you for sharing your feedback, I really appreciate it.
Are cashews in the vegan sour cream raw or roasted?
Raw is best.
Thank you for sharing this vegan sour cream, it is so delicious!
Thank you for sharing this recipe!
You are welcome.