Easy Simple Vegan Sour Cream Recipe with cashews, lemon and vinegar. Use anywhere where you use sour cream. Vegan soy-free Recipe.
This is a basic simple sour cream that I use often in recipes like potato salads or to add sour cream swirls in Carrot Cake Ice cream. Adjust the tang to preference. Cashews make a great creamy base for the sour cream. Silken tofu can also be used for a quick sour cream. Add some nutritional yeast or herbs of choice for other flavor profiles.
Vegan Sour Cream Recipe
Make your own Vegan Sour cream with soaked cashews and lemon. Easy Vegan Soyfree Recipe. Makes a 1/2 cup cream
Servings: 1
Calories: 373kcal
Ingredients
- 1/2 cup (64.5 g) cashews soaked
- 1/2 teaspoon (0.5 teaspoon) apple cider vinegar
- 1/2 teaspoon (0.5 teaspoon) or more lemon juice
- 1/4 teaspoon (0.25 teaspoon) salt
- 1 teaspoon raw sugar optional
Instructions
- Soak the cashews for a few hours. Drain and wash.
- Blend with the rest of the ingredients and a few tablespoons of water until creamy. Taste and adjust tang and salt. Add 1 tsp nutritional yeast for a cheesy flavor profile. Add more lemon juice for tangier cream.
- I use my nutribullet to make this smaller quantity. If your blender cannot handle the small quantity, double the recipe and blend.
Notes
Nutritional values based on whole recipe
Nutrition
Nutrition Facts
Vegan Sour Cream Recipe
Amount Per Serving
Calories 373
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Sodium 589mg26%
Potassium 425mg12%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 7g8%
Protein 11g22%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Mona
Loved it!
Richa
Thanks!!
Twinkle Doshi
Turned out so good, we had it with your black bean soup…so comforting and cozy for cooler months!!!
Richa
Awesome
Sharita M.
Just made this and had it atop my baked potato with sauteed onions, spinsch and mushrooms. ABSOLUTELY delicious!!! Thus will be my go to receipe for vegan sour cream! Thank you for this, receipe.
Richa
Awesome
Christina G.
Made this last night to have with vegan tacos… YUMMY!
Doubled all the amounts and added the juice of a whole lemon to get the right level of tang.
We ate almost all of it! Worth every calorie
Richa
awesome!