Vegan sour cream is a great recipe to have in your roster of sauces and dips. It adds a little zest and tang to any dish and is the perfect topper for delicious vegan chilli or even my recipe for the best vegan nachos. Since we aren’t using regular cream to create this, I’m going to fill you in on how to make a delicious vegan sour cream.
How To Make This Vegan Sour Cream
The two main ingredients that create the creamy yet light texture that you need are going to be cashews and the magical ingredient that I always use, nutritional yeast. My Vitamix allows me to add all of the ingredients at once and I’m able to control the speed from low to high to get the desired finish. If you don’t have a Vitamix, that’s fine. Any blender will do. If you’re interested in adding one to your arsenal of appliances, I highly recommend it.
More Recipes To Enjoy
If you enjoyed this recipe, you may want to try my recipe for How To Make Vegan Spinach Ricotta or Vegan Cranberry & Chive Cashew Cheese.
I’d Love To Hear From You
Scroll below to read the full list of ingredients and instructions for how to make vegan sour cream and show me how you top it. Snap and send a photo to me at @SusanCooksVegan.
Let me know how you enjoy this Vegan Sour Cream in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintHow To Make Vegan Sour Cream
- Category: Sauces
Ingredients
- 1 1/2 cup raw cashews, soaked
- 1 tbsp of lemon juice
- 1 tsp nutritional yeast
- ½ cup of water
Instructions
- Place all ingredients into a highspeed blender (I use a Vitamix) or a food processor.
- Blend on low then slowly increase to high, scraping down the sides as needed. Blend until the cream is very smooth.
- Transfer into an airtight container.
- The cream can be stored in the fridge for 1-2 weeks.
