Who doesn\u2019t love that rich, creamy flavor that sour cream adds? While it\u2019s actually not as bad for you as you probably think \u2014 a 2 tablespoon serving has about 60 calories and 5 grams of fat \u2014 it may be a no-go if you\u2019re trying to reduce your dairy intake like me.<\/p>\n\n\n\n
There are multiple ways that you can make vegan sour cream.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Can you guess the base of this recipe? That\u2019s right \u2014 cashews! Cashews are a staple ingredient in creamy vegan substitutes like sauces.<\/p>\n\n\n\n<\/figure>\n\n\n\n
You\u2019ll want to make sure to soak the cashews to soften them. There are two methods you can use.<\/p>\n\n\n\n
1-4+ hours<\/strong>: Cover cashews with purified water. You\u2019ll want to use twice the amount of water as the amount of cashews. Cover the bowl and let soak for 1-4 hours. In most cases, you\u2019ll want to soak for more than an hour unless you have a high-powered blender like a Vitamix. We soaked ours overnight and used a Magic Bullet.<\/strong><\/li>
10-15 minutes<\/strong>: If you don\u2019t have time to soak your cashews, you can use the boiling method. Boil water and remove from heat for 1-2 minutes. Let cashews soak in the warm water for 10-15 minutes. Similar to the above, if you don\u2019t have a high powered blender you\u2019ll want to let them soak longer.<\/li><\/ul>\n\n\n\n
Once soaked, rinse the cashews and then gather your other ingredients and get ready to blend. <\/p>\n\n\n\n<\/figure>\n\n\n\n
It\u2019s best to use a high speed blender or food processor to make this vegan sour cream. While a regular blender will do the trick if needed (especially if you soak your cashews for longer), the consistency won\u2019t be quite as smooth and creamy. <\/p>\n\n\n\n
Add your cashews, lemon juice, water, apple cider vinegar, and salt to your blender. Blend until smooth and creamy.<\/p>\n\n\n\n
If you want to spice up your dairy-free sour cream, or turn it into a sauce, here are a few of our favorite additions:<\/p>\n\n\n\n
Cilantro<\/strong> – add to a salad or taco bowl<\/li>
Sriracha or paprika<\/strong> – turn that pizza or burrito up a notch<\/li>
Nutritional yeast<\/strong> – use as a chip dip or even on popcorn<\/li>
Spinach <\/strong>– add some extra vitamins to a delicious veggie dip <\/strong><\/li><\/ul>\n\n\n\n
Really, you can use this as a cheese alternative for many vegan recipes, especially if you add nutritional yeast! <\/p>\n\n\n\n
It\u2019s best used drizzled over a dish after cooking, as it can dry out if you bake it. My favorite way to eat it vegan sour cream is on blackened fish<\/a> tacos!<\/p>\n\n\n\n
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