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
Ingredients
- 1/2 cup cashews soaked
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon or more lemon juice
- 1/4 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
Calories: 373kcal, Carbohydrates: 23g, Protein: 11g, Fat: 28g, Saturated Fat: 5g, Sodium: 589mg, Potassium: 425mg, Fiber: 2g, Sugar: 7g, Vitamin C: 1mg, Calcium: 24mg, Iron: 4.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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