Easy Vegan Sour Cream Plant-Based Recipe
This super easy vegan sour cream is delectably smooth and creamy, a little bit salty, and just sour enough to act as a stand-in for any “real” sour cream.
So easy to make, too. You can whip a batch up in just a minute or two. Use it in any recipe calling for sour cream, like my Best Vegan Cheeseburger Dip recipe, for dips, sauces, or just one its own. I also use it in raw recipes, like this Raw Taco Salad.
Cashews work best because they’re so creamy when blended, but macadamias would work great, too, as would almonds.
Just a bit of lemon juice and salt and you have all the elements that make up sour cream … fat, salt, and sour. It’s not an identical match by any means. It’s not going to fool anyone, but it gets the job done.
Just store in the fridge in an air-tight container for up to three days.
Easy Vegan Sour Cream
Ingredients
- 1 cup cashews
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tsp salt
Instructions
-
Blend all ingredients in a high-speed blender until very smooth. Add more water if needed for blending.
And that’s it. As simple as that!
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XO Lisa
I love cashew cream!! Seriously i’ll put it on anything…..
Random feedback:
On the homepage of your website the title of the blog post is black, but then the text is a light grey which is really difficult to see or read from a smartphone…! Even just a darker shade of grey would help. The text of the post itself is fine once on that page, it’s just from the homepage that it’s so light
Thanks for the feedback!