Vegan Sour Cream – Tangy and Rich

This vegan sour cream is everything you want a sour cream to be, creamy, tangy and rich!

It’s the best accompaniment to a baked potato out there.

In fact, I may or may not have made roughly 10 baked potatoes on the same day I made this batch of vegan sour cream (oh I did!).

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It’s amazing as a topping for Mexican dishes like nachos or tacos, as a dip or spread, on top of soups, on a big bowl of vegan chili, as a salad dressing, and of course, as mentioned, on top of your baked potatoes (with chives, always with chives!).

It’s a super easy 6-ingredient recipe that just involves throwing your ingredients in the blender, blending it up and there you have it!

You don’t need to soak your cashews first unless your blender is a very weak model (and if this is the case, 15 minutes in boiling water should be sufficient), and the result is a perfectly creamy, tangy cream with the ideal amount of sour!

Cashews provide the creamy base, and lemon juice, apple cider vinegar and nutritional yeast combine to create the tanginess.

A little sea salt for flavor balance and just enough water for the perfect thickness and you have a perfectly delicious vegan sour cream.

I really think you will dance a jig of joy when you taste this sour cream, really! Especially if you have been wanting a dairy free alternative to regular sour cream! Because this stuff is the bees knees! (Whatever the bees knees means, nobody knows, but it’s definitely something good!).

This vegan sour cream is:

• Creamy
• Tangy
• Rich
• An ideal replacement for ‘regular’ sour cream
• Raw and gluten-free

Keep it stored in the fridge and consume within a few days.

What do you think of this vegan sour cream recipe? Let us know in the comments and rate the recipe too as that is super helpful! Thanks so much!

For more delicious savory cashew recipes, check out these goodies:

1. Sliceable Cashew Cheese
2. Cashew Cheese Sauce
3. Simple Vegan Cashew Cream
4. How To Make Cashew Butter

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Vegan Sour Cream

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★★★★★

5 from 4 reviews

• Author: Loving It Vegan
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 1/2 cup
• Category: Raw, Gluten-Free, Dip
• Cuisine: Vegan

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Description

Creamy, tangy and perfect vegan sour cream! An ideal replacement for ‘regular’ sour cream, perfect for use wherever a sour cream is needed. Great in Mexican dishes and delicious on top of a baked potato (with chopped chives, of course!).

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Ingredients

• 1 cup (150g) Raw Cashews
• 1/3 cup (80ml) Water
• 1 Tbsp Lemon Juice (Freshly Squeezed)
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Nutritional Yeast
• 1/2 tsp Sea Salt

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Instructions

1. Add all ingredients to the blender and blend until very smooth.
2. Enjoy wherever sour cream is needed. Great with chopped chives on top!

Notes

*Don’t soak the cashews first, it’s not needed/required in this recipe.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 212
• Sugar: 2.5g
• Sodium: 297mg
• Fat: 16.5g
• Saturated Fat: 2.9g
• Carbohydrates: 12.3g
• Fiber: 1.3g
• Protein: 7.1g

Keywords: vegan sour cream