Vegan Cashew Sour Cream
You can use this Vegan Cashew Sour Cream as a substitute for regular sour cream. It has the same creamy texture and sour flavor so you won’t notice much difference.
We love this Vegan Cashew Sour Cream and use it for lots of recipes as a substitute for regular sour cream. We also like it on our baked potatoes with a little salt and pepper. With this healthy nut-based sour cream, there’s no need for the harmful, saturated fat, cholesterol and hormone laden dairy variety.
This recipe is super simple. Just soak the cashews in water for 2 to 4 hours (or overnight), throw them in a blender with the other ingredients and blend until smooth.
Unlike Vegan Cashew Cream and Cashew Cream Cheese, you want to blend this until completely smooth to mimic dairy-based sour cream. Add a little extra water if it still has lumps and keep blending until all the lumps are gone.
Vegan Cashew Sour Cream Instructional Video
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 32 servings | 5 minutes |
| Passive Time |
| 2 hours |
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Use this Vegan Cashew Sour Cream as a substitute for regular dairy sour cream. It has the same texture and flavor as non-vegan sour cream.
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- 1 1/2 cups cashews soaked, drained and rinsed
- 3/4 cup water
- 2 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- Soak the cashews for 2 to 4 hours.
- Drain and rinse the cashews.
- Pour the cashews into a blender.
- Add the lemon juice, apple cider vinegar and salt to the blender and blend until completely smooth. Add a little extra water if needed to remove all the clumps.
- Enjoy over baked potatoes or in dishes that call for sour cream.
Serving size is 1 tbsp.
Inspired by OhSheGlows.com.
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