Vegan Sour Cream Recipe
This easy, 5 ingredient sour cream recipe is tangy, creamy and is a perfect substitute for regular dairy sour cream!
Servings: 6 servings
Calories: 120kcal
Ingredients
- 1 cup raw unsalted, whole cashews soaked overnight
- ½ cup water
- 2 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ¼- ½ teaspoon sea salt
Instructions
- Place the cashews into a bowl and cover them with room temperature water. Allow the cashews to soak in the fridge overnight or for about 8 hours.
- Once your cashews have soaked, drain and rinse them and place them into a blender with the remaining ingredients, starting with just ¼ teaspoon of salt
- Blend until smooth, stopping to scrape down the sides of the blender as necessary.
- Taste and add more salt for saltiness or lemon juice/apple cider vinegar for a more tangy, sour kick.
- Pour the sour cream into a jar and seal it with a lid. Place it in the fridge.
Video
Notes
This sour cream can be stored for in the fridge for 1 week or frozen for up to 1 month. If you plan to freeze the sour cream, I recommend freezing it in smaller portions so you thaw a smaller amount as needed.
Nutrition
Calories: 120kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 294mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg