Vegan Sour Cream
Easy dairy-free sour cream recipe that tastes great on everything from baked potatoes to tacos to veggie chili.
Ingredients
- 2 cups cashews raw
- 1 cup water
- 3 tbsp lemon juice about 1 large lemon
- 2 tbsp white rice vinegar
- 1 tsp kosher salt
- 1 tsp onion powder
- 4 tsp olive oil extra virgin
- ¼ tsp yellow mustard
Instructions
- Measure out 2 cups of raw cashews and place in a bowl. Cover with room temperature water and soak overnight or what I usually do when I'm short on time: cover with boiling hot water and let sit for 30 minutes-1 hour. The longer the better, but even 15 minutes is better than nothing. This will create a smooth, silky consistency :)
- Then drain the water from the cashews and and add them to a to a high-powered blender with the remaining ingredients. Blend for 40 seconds to 1 minute or until very smooth and creamy.
- Taste and add another pinch of salt or squeeze of lemon until it tastes perfect to you. Remember, it's always best to add a little bit at a time rather than to add too much all at once, so taste and adjust as desired.
- At this point, it's ready to serve as is but it will thicken up considerably in the fridge. I like when sour cream is cool, thick, and creamy so I think it's best when after it's been chilling in the fridge for several hours or overnight. When you're ready to serve, dollop on nachos, tacos, chili, or baked potatoes and enjoy.
Notes
This sounds weird, but using filtered water actually makes a difference here. Always cook with water you would want to drink.
The same is true when it comes to using fresh lemon juice rather than bottled and extra virgin olive oil rather than regular olive oil. It's a slight difference, but I find that when recipes are this simple, the quality of ingredients is especially important.
It's all in the details :)