Vegan Sour Cream (Cashew)
I love this cashew-based sour cream because it’s creamy and tangy, perfect for topping baked potatoes or mixing into dips.
This Vegan vegan sour cream recipe is near and dear to my heart.
I remember the first time I made it for a taco night with friends; everyone was raving about how good it was, and I couldn’t believe how simple it is to whip up!
Cashews are such a fantastic base for creamy sauces, and this one really hits the spot when you’re craving something tangy and rich.
Plus, it’s all whole-food, plant-based goodness!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Soaking the cashews is essential for that creamy texture. If you forget to soak them, you can also boil them for about 10 minutes. Nutritional yeast is a game changer here; it gives that cheesy flavor that makes this vegan sour cream so special. You can also play around with the seasonings to make it your own!
Tips & Notes
- •I like to keep my vegan sour cream in a glass jar – they stay fresh for days and I can see how much I have left!
- •If you want to add a little zing, try mixing in some chopped fresh herbs like dill or chives!
Recipe Variations
- •Sometimes I’ll add a pinch of smoked paprika for a smoky flavor that’s great on tacos.
- •If you want a spicier kick, mix in some diced jalapeños or a dash of hot sauce!
Storage & Freezing
Store your Vegan vegan sour cream in an airtight container in the fridge. It’ll stay fresh for about a week. Just give it a stir before using, as it may thicken up a bit in the fridge.
Frequently Asked Questions
Can I use roasted cashews?
I recommend using raw cashews for a smoother texture and a more neutral flavor. Roasted cashews can alter the taste a bit.
How long does it last in the fridge?
This vegan sour cream will keep well in the fridge for about 5-7 days in an airtight container.
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I love this cashew-based sour cream because it’s creamy and tangy, perfect for topping baked potatoes or mixing into dips.
Ingredients
Instructions
- 1
Drain and rinse the soaked cashews thoroughly under cold water.
- 2
In a high-speed blender, combine the soaked cashews, 1/4 cup of water, apple cider vinegar, lemon juice, nutritional yeast, garlic powder, salt, and black pepper.
- 3
Blend on high until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender a couple of times.
- 4
If the mixture is too thick for your liking, add a little more water, one tablespoon at a time, until you reach your desired consistency.
- 5
Taste and adjust the seasoning if needed, adding more salt, vinegar, or lemon juice to suit your preference.
- 6
Transfer to a container and chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
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