Vegan Sour Cream

This vegan sour cream recipe is the perfect substitute for the original version. It's thick, creamy, and comes together with 6 simple ingredients. Raw cashews are what gives this vegan sour cream is smooth, creamy texture. Make sure to use unsalted so you can control the saltiness. I buy my cashews in bulk at Thrive Market or the grocery store. If you can't have cashews, use slivered almonds as an alternative.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 2 minutes

Cook Time:

Total Time: 2 minutes

Servings: 8 servings

Calories: 109 kcal per serving

Ingredients

1 cup - raw cashews
½ cup - water
1 tbsp - lemon juice
1 tbsp - apple cider vinegar
½ tsp - dijon mustard
½ tsp - sea salt

Instructions

Soak the cashews overnight until softened. If you're short on time, boil water and let cashews soak in hot water for 10 minutes. Once soaked, drain and rinse.
Add cashews, water, fresh lemon juice, apple cider vinegar, dijon mustard, and salt to a high-speed blender or food processor. Blend on high for 1-2 minutes, until smooth and creamy.
Enjoy immediately or let chill in the refrigerator for at least 1 hour.

Nutrition