Here’s a simple and delicious recipe for Vegan Sour Cream that’s creamy, tangy, and perfect for topping tacos, baked potatoes, or using in recipes!
Yield: 1 Cup
Ingredients:
- 1 cup raw cashews (soaked in water for 2–4 hours or overnight)
- 1/4 cup water (for blending)
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp salt
- 1–2 tbsp nutritional yeast (optional, for a cheesy flavor)
Instructions:
- Soak the Cashews:
- If using raw cashews, soak them in water for at least 2-4 hours or overnight. If you’re short on time, you can soak them in hot water for 15 minutes to speed up the process.
- Drain and rinse the soaked cashews before using.
- Blend the Ingredients:
- In a high-speed blender or food processor, combine the soaked cashews, water, lemon juice, apple cider vinegar, salt, and nutritional yeast (if using). Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Adjust Consistency:
- If the sour cream is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency. It should be thick but spreadable, like traditional sour cream.
- Taste and Adjust:
- Taste the sour cream and adjust the seasoning. You can add more lemon juice or vinegar for tang, or more salt to enhance the flavor. If you like a garlicky flavor, stir in the minced garlic.
- Chill:
- For the best flavor, refrigerate the sour cream for at least 30 minutes before serving. This helps the flavors meld together.
Serve:
- Use your vegan sour cream as a topping for tacos, burritos, baked potatoes, or as a dip for chips or veggies.
Tips:
- Storage: Store in an airtight container in the fridge for up to 1 week.
- Add-ins: Feel free to add fresh herbs like dill or chives for a unique twist!
Enjoy your creamy, tangy vegan sour cream!
