Easy 4- Ingredient Vegan Sour Cream (Dairy Free)
This Easy 4-ingredient vegan sour cream recipe is the dairy-free, cashew sour cream alternative, so quick you'll never be without the creamy, dreamy, tangy flavor of this beloved, versatile ingredient.
Servings: 10
Calories: 73kcal
Ingredients
- 1 cup raw cashews soaked
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ½ - 1 cup water
Instructions
- Quick soak the cashews by adding them to a bowl and covering them with boiling water. Allow them to soak for 15 minutes. See notes for alternative cashew prep methods.
- Drain and rinse the cashews, then add them to a blender with apple cider vinegar, lemon juice, salt, and ¼ cup of water. Start blending at a slow speed, gradually increasing as the cashews break down.
- Continue adding a little water and blending until you have a smooth texture and consistency you like.
- Taste the sour cream and add more vinegar, lemon juice, or salt if desired.
Notes
- Nutritional information is based on 2 tablespoons of sour cream per person.
- A blender is best for making sour cream; however, you may consider using a smaller blending device, such as a spice grinder, if you make only a small amount.
- In addition to the quick soak method for cashews, you can soak them overnight in water, grind dry cashews into a fine powder, steam them, or boil them. Refer to the body of the post for more info.
- Store cashew sour cream in an airtight container in the refrigerator for up to 5 days. You can also freeze it.
- Cashew cream will thicken after standing. Stir in a few drops of water or lemon juice.
Nutrition
Calories: 73kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg