Vegan Sour Cream
Total Time
10 minutes (plus 4 hours soaking time if needed)
Prep Time
10 minutes
Cook Time
0 minutes
Rating
4.8 out of 5 stars
(140)
Ingredients
1 cup
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender*
- ½ cup water
- 1 tablespoon lemon juice, or more if needed
- 1 teaspoon apple cider vinegar
- Heaping ¼ teaspoon fine sea salt
- ¼ teaspoon Dijon mustard
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Preparation
Step 1
If you soaked your cashews, drain and rinse them until the water runs clear.
Step 2
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.
Step 3
Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
Step 4
Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.
Step 5
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Chef's notes
Change it up:
Add 1 tablespoon nutritional yeast to give the cashew cream a more cheese-like flavor.
*Vitamix note:
If you are using the newer wide-base blender container, you’ll need to double this recipe to gain enough traction.
