VEGAN SOUR CREAM EASY RECIPE
This Vegan Sour Cream is so delicious, tangy, and creamy! And the best part is that you'll only need five simple ingredients.
Equipment
- 1 Bullet blender
Ingredients
- 1 cup raw cashews 140 g or 5 oz.
- 1 tbsp lemon juice fresh
- ¼ tsp sea salt or to taste
- 1 tbsp apple cider vinegar
- ½ cup water or unsweetened plant-based milk or an amount as needed, depending on the consistency you’re going for, adding 1 tbsp at a time.
Instructions
- Place the cashews into a bowl, cover with hot water, and soak* for 30 minutes to 1 hour. You can also soak overnight.
- Drain and rinse the cashews and blend** them with water or plant-based milk, apple cider vinegar, lemon juice, and salt, until smooth.
- You can add more water or unsweetened plant-based milk until you reach your desired consistency.
- Taste the sour cream, and if you need to adjust the flavor, add more lemon juice, apple cider vinegar, or salt.
- Transfer to a serving container or bowl and enjoy your homemade vegan sour cream!
Notes
- • * You can skip this step if you have a strong or high-speed blender.
- ** If you don’t have a strong blender, consider using a bullet blender if you have. I found it works best for this type of creams, spread or sauces, to get the right texture.
- It will last up to 3-5 days in the fridge, on an airtight container.
- It’s also freezer-friendly (keep it for up to 1 month).
- This vegan sour cream will thicken up as it chills.