What is it? Vegan sour cream is a dairy-free version of the much-loved condiment. This one is made with only 3 ingredients! And takes 5 minutes.
Why is this a must-have, basic? Two reasons.
First, regular sour cream is made with dairy and I’m not going to dive into the problems with dairy (side whisper- inflammation, saturated fat, the whole dairy is for baby cows thing), but you can avoid it and get a vegan version that’s delicious. So why not give it a try !?
Second, vegan versions are fantastic, but you can bring it a step further and make your own. Did I mention IT ONLY TAKES 5 MINUTES! This way, you can control all the additives and avoid the crap in commercial brands.
Third, I said there were 2, but 3 is obvious – sour cream can be added to anything and it will make everything more delicious! Hallelujah!
Examples:
- On top of baked potatoes
- Dollop on soup/stew/chili
- Mashed into cooked grains
- Drizzled over steamed greens
- In burritos, quesadillas, enchiladas (you get it…anything Mexican and amazing)
- As a dip for fries and cauliflower wings
- As a sauce for buddha bowls
- On and on!
Here’s How You Make Basic Vegan Sour Cream
Step 1. Soak the cashews in a bowl of water for 1 to 3 hours. If you have a Vitamix or other high-speed blender, you can get away with less time or no soaking time at all. If you have an older blender, soak for up to 4 hours.
Step 2. Drain the cashews, add them and other ingredients (see below) to a blender . Blend until smooth.
Step 3. ENJOY! Keep in the fridge for up to 3 to 5 days.
And….icing on the vegan cake here, you can freeze this basic vegan sour cream! I usually split the batch in half, use half within 3 to 5 days and freeze the other half.
Basic Vegan Sour Cream
Equipment
- BLENDER
Ingredients
- 1 cup cashews soaked for 1-3 hours
- 1 tablespoon apple cider vinegar
- ¾ teaspoon Dijon mustard
- ¼ teaspoon salt
- ½ cup water
Instructions
- Drain the cashews, discard the soaking liquid, and add them, apple cider vinegar, Dijon mustard, salt, and water to a blender. Start blending on low and then increase to high and blend until completely smooth. If you don’t have a high-speed blender, soak the cashews for up to 4 hours to help soften them. Transfer to a glass container and use as you wish! You can keep this vegan sour cream in the fridge, in a sealed container for up to 5 days or freeze for later
Dee Dee
Thank you for this recipe! I’ve tried different vegan sour cream recipes and this is by far the best!
Ashley Madden
Thank you so much Dee Dee. This sour cream is a staple in our house, I’m so happy you like it 🙂
Ashley