Vegan Sour Cream

Vegan Sour Cream

Tangy, cashew-based cream that mimics dairy sour cream with a smooth, spoonable texture.

Total 4 hr Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Soaked cashews blend with lemon juice and vinegar into a thick, tangy cream that works as a dollop on tacos, baked potatoes, or soups. No cooking required, just a blender and a few hours of soaking time for the cashews to soften fully.

Ingredients

  • 1 1/2 cups raw cashews
  • 1/2 cup water, plus more as needed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutritional yeast

Method

  1. Place the cashews in a bowl and cover with hot water. Soak for 4 hours, or soak in boiling water for 1 hour if short on time.

  2. Drain and rinse the soaked cashews thoroughly.

  3. Combine the cashews, 1/2 cup water, lemon juice, apple cider vinegar, salt, and nutritional yeast in a high-speed blender.

  4. Blend on high for 2 to 3 minutes, scraping down the sides as needed, until completely smooth and creamy.

  5. Check the consistency and add more water, 1 tablespoon at a time, blending between additions, until the texture resembles sour cream.

  6. Taste and adjust with more lemon juice or salt if desired.

  7. Transfer to an airtight container and chill at least 1 hour before serving to let the flavors meld and the cream thicken slightly.

Rate this recipe

★ 3.6 (1)

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    Vegan Sour Cream

    Soaked cashews blend with lemon juice and vinegar into a thick, tangy cream that works as a dollop on tacos, baked potatoes, or soups. No cooking required, just a blender and a few hours of soaking time for the cashews to soften fully.

    4 hr 16 oz 110 cal

    Ingredients

    • 1 1/2 cups raw cashews
    • 1/2 cup water, plus more as needed
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon apple cider vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon nutritional yeast

    Method

    1. 1

      Place the cashews in a bowl and cover with hot water. Soak for 4 hours, or soak in boiling water for 1 hour if short on time.

    2. 2

      Drain and rinse the soaked cashews thoroughly.

    3. 3

      Combine the cashews, 1/2 cup water, lemon juice, apple cider vinegar, salt, and nutritional yeast in a high-speed blender.

    4. 4

      Blend on high for 2 to 3 minutes, scraping down the sides as needed, until completely smooth and creamy.

    5. 5

      Check the consistency and add more water, 1 tablespoon at a time, blending between additions, until the texture resembles sour cream.

    6. 6

      Taste and adjust with more lemon juice or salt if desired.

    7. 7

      Transfer to an airtight container and chill at least 1 hour before serving to let the flavors meld and the cream thicken slightly.