A vegan sour cream recipe that's smooth and creamy, rich and tangy. Just 5 ingredients and 5 minutes and exactly what you're looking for in a dairy free sour cream substitute.
SOAK CASHEWS: Place 2 cups cashews in a bowl and cover with boiling water. Soak for a minimum of 1 hour, or up to overnight*.
Drain, rinse and drain cashews again.
Place soaked cashews, garlic clove, lemon juice, apple cider vinegar and fresh water in high powered blender*.
Blend until creamy. Scrape down sides. Blend again until smooth.
Sour cream will thicken as it sets and thicken a bit more once refrigerated, so add more water if needed for desired consistency.
Notes
BLENDER: If you don't have a high speed blender, opt to soak the cashews overnight in hot water for the best creamy texture when used with a regular blender, or food processor.
MEAL PREP AND STORAGE
Serve: Use this in all the same ways you'd use regular dairy sour cream.
Prep ahead: Yes! This will stay good in the fridge for a week.
Store: Store in a clean, airtight container in the fridge for up to a week, freezer for 3 months.
Freeze: Vegan sour cream can be frozen for up to 3 months. Use 2 Tablespoon silicone ice cube trays or ½ cup trays or 1 cup molds to freeze and then pop into freezer safe zip top bags....so you can easily defrost just the amount you need. For best results, thaw in the fridge overnight.
