The Best Vegan Sour Cream Recipe
This is The Best Vegan Sour Cream Recipe! Creamy, tangy, and made in just 5 minutes with 5 ingredients. A dairy-free alternative that is perfect for tacos, nachos, baked potatoes, and more!
Servings: 6 ¼-cup servings
Calories: 125kcal
Ingredients
- 1 cup raw cashews
- ½ cup water
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- ¼ teaspoon salt
Instructions
- Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
- The day after, drain and rinse.
- Blend cashews with remaining ingredients until smooth.
- Adjust salt to taste and serve immediately.
Video
Notes
- Soak Cashews Overnight: For the creamiest texture, soak the cashews in water overnight. This softens them, making them easier to blend into a smooth cream.
- Speedy Soaking: If you're short on time, you can quick-soak the cashews by pouring boiling water over them and letting them sit for 1-2 hours.
- Proper Blending: Use a high-speed blender for the smoothest consistency. Blend until completely smooth, pausing occasionally to scrape down the sides if needed.
- Adjust Consistency with Water: If your sour cream is too thick, you can adjust the consistency by gradually adding more water until you reach your desired thickness.
- Chill Before Serving: For best results, refrigerate the sour cream for at least an hour before serving. This allows the flavors to meld together and the texture to firm up slightly.
Nutrition
Serving: 1¼-cup serving | Calories: 125kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 101mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 2mg
