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Tangy Vegan Sour Cream

5 from 3 reader reviews
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
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Ingredients

  • ¾ cup raw cashews, soaked for at least 2 hours, drained and rinsed (see notes)
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • ¼ cup water, plus extra

Instructions

  • In an upright, high speed blender, combine the drained cashews, lemon juice, apple cider vinegar, salt, and water. Blend on high. Pause to scrape down the sides of the blender if necessary. Add more water by the tablespoon if you need a little extra to get the blade moving. Once you have a silky smooth and creamy consistency, after about 1 minute of blending, you're good to go.
  • Transfer the vegan sour cream to a sealed container and store in the fridge for up to a week.

Equipment

  • Blender

Recipe Notes

  • If you have a high speed blender and you don't have time to soak the cashews, you can cover them with boiling water for about 10-15 minutes, drain and rinse, and then proceed with the recipe.
  • This vegan sour cream keeps in the fridge for up to a week.
  • I recommend using this sour cream as a condiment--dolloping on baked potatoes, nachos, and other savoury foods. It will not function like dairy-based sour cream in baking recipes.
This tangy vegan sour cream is perfect for spooning onto chili, baked potatoes, nachos, and so much more! Made with only 4 ingredients and ready to go in 5 minutes. This dairy-free sour cream substitute keeps in the fridge for up to a week.