However you choose to serve it, I hope you this dairy-free vegan sour cream! If you have a Vitamix or other high-speed blender, you can get away with less time or no soaking time at. I also really like using this as a mayo replacement on sandwiches or as a sauce in wraps. Soak the cashews in a bowl of water for 1 to 3 hours. Try it with chopped salads in place of mayonnaise, with anything Mexican or on its own as a dip for vegetables or crackers. You can also turn this into a flavorful dip with some garlic powder, fresh chives, and black pepper or serve on baked potatoes with a pat of vegan butter for a classic homestyle side dish. This simple vegan sour cream is wonderfully rich and tasty. It’s great on chili, tacos, and dal, and I also like to use it as the base for quick salad dressings or creamy pasta sauces. This is one of those throw everything in the blender and you’re done kind of recipes, so it’s very easy to do and making a big batch of this on the weekends means I can easily add a cool and creamy dollop to whatever I’m making for dinner that week.
Put all ingredients in a blender and blend until smooth.There are some great sour creams on the market these days, but my favorite is a simple homemade version made from nourishing ingredients like creamy cashews and tangy lemons. This sour cream will get thicker as it sets in the refrigerator.Ģ tablespoons avocado oil (or any light flavored oil that you prefer)ġ teaspoon sugar or maple syrup (optional) Once you soak the cashews, it only requires about 3 minutes of real work to pull together. The cashews should be soaked for at least 4 hours before being sold. Recipe Reviews Why We Love This Recipe Passive prep: We love that this recipe is so easy to pull together. This results in a smooth and plump texture for your sour cream it is easy to blend in. soften your raw cashews by soaking them in warm water for 4 hours, as shown in this recipe.
#Vegan sour cream without cashews full
Add the rest of the ingredients and blend until smooth. This vegan sour cream made with cashews can be used for a variety of recipes and is dairy-free. Delicious What is dairy-free sour cream made with This vegan sour cream recipe without cashews is made with simple ingredients you likely already have on hand such as: tofu lemon juice garlic clove vinegar salt The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
If you do not, soak them for four hours.ĭrain the cashews and wash them until the water comes out clean. If you have a high powered blender two hours will suffice. This is what you are going to need for these vegan sour cream recipes –ġ tablespoon freshly squeezed lemon juiceġ – 5.3 oz (150 grams) container plant based plain yogurt (optional but recommended) This cashew based sauce can be used in so many ways It can be used as a base for yogurt (just omit the lemon juice and apple cider vinegar). You can use your sour cream for making salad dressings, with salsa and chips or on baked potatoes. Once soaked, drain, and rinse the cashews. Alternatively, go for a quick soak, until soft, as mentioned above. I decided not to add any sugar to the tofu one but I think the flavor would benefit from it. Step 1: Begin by soaking the cashews either in cold water for 3-4 hours, or overnight. The consistency of the tofu sour cream was spot on but I found the flavor to be a little off. It thickened and really tasted like sour cream. I found that the cashew one got better in the fridge after a couple of days. Next, add the soaked cashews, water, lemon juice, nutritional yeast, apple cider vinegar, garlic. They are both perfect for when you want sour cream without dairy.Ĭashews are expensive and many people cannot eat nuts so this is why I made you two options. Let’s take a look at the 3 simple steps involved in creating this dairy-free sour cream. Today we will be making two types of vegan sour cream recipes. One with cashews and one with silken tofu.
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