Get ready for happy taste buds when you make a batch of Vegan Sour Cream. It’s the ideal dairy replacement!
Whether you’re vegan or dairy-free, this vegan sour cream recipe is the perfect substitute for milk-based sour cream. You’ll be surprised how easy it is to whip up a batch, not to mention how many ways you will use it. I won’t blame you one bit when you double or triple the recipe. It’s that good!
I love dairy, especially sour cream, which I gave up in my quest for healthier alternatives. To cut back on dairy, I tried this recipe for cashew sour cream, and I must say, I am pleasantly surprised.
One of the things I love about this recipe is that you can control the thickness of the cream by adding or reducing the amount of water. I keep it thicker for baked potato toppings but thin it out a little for sauces or dips. Don’t be surprised if it thickens a bit in the fridge. You can always add more water later.
If you want to know about the taste, it has all the delicious tang you want in sour cream, thanks to the lemon juice and apple cider vinegar. That 1/4 teaspoon of Dijon mustard may not seem like a lot, but it adds that perfect finishing touch to this sour cream.
How To Soak Cashews
I always buy unsalted raw (organic, when possible) cashews. If a recipe requires roasted cashews, I roast them myself in the oven. That way, there’s no need to have two versions on hand. I store the raw cashews in an airtight container in the fridge for up to 6 months or in the freezer for up to 1 year.
When you’re ready to soak the nuts, place the cashews in a container and add enough water to cover them about a half inch over the top. Cover the container with a lid or plastic wrap and place it in the fridge for at least four hours or overnight. Do not soak the cashews longer than 12 hours because they could become slimy and bitter. Once you drain and rinse the cashews, they are ready to use.
How to make ahead and store
You can make vegan sour cream up to a few days ahead, as it lasts up to 5 days in the refrigerator. Store it in an airtight container to maintain freshness. You can also freeze it for up to 3 months. I like to pour it into ice cube trays and then place the frozen cubes in freezer bags, so I can take out only what I need. You can also freeze the sour cream in jars or freezer-safe containers.
Serving Suggestions
This non-dairy sour cream has plenty of great uses. Aside from the usual topping for baked potatoes and nachos (with vegan cheese), you can also use vegan sour cream to replace dairy sour cream in recipes like Sour Cream Dip (just use plant-based mayonnaise, too). It is also great in Sour Cream Pancakes (replace the butter with a vegan version if desired) and Sour Cream Potato Salad.
With a few tweaks, you can even substitute it for Greek yogurt in recipes like Greek Yogurt Coleslaw and Greek Yogurt Pancakes.
Ingredients
- 3/4 cup raw cashews soaked for 4 hours, drained, and rinsed
- 1/3 cup water
- 1/4 teaspoon Dijon mustard
- 2 to 4 teaspoons lemon juice
- 3/4 teaspoon apple cider vinegar
- Kosher salt to taste
Instructions
- Combine the soaked cashews, water, Dijon mustard, lemon juice, apple cider vinegar, and salt in a high-power blender. Blend until smooth and creamy.
- If the sour cream is too thick, gradually add more water until the desired consistency is reached. Adjust flavor with more vinegar or salt as needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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