It is amazing what you can do with some cashew nuts and a blender. Dairy-free products are becoming ever so common and so accessible to the average kitchen. This is the best vegan sour cream recipe! It’s easy to make and can substitute goat cheese, ricotta, and even mozzarella. This recipe makes 1 cup of dairy-free sour cream. For this recipe, you will need a hand or jug blender.
Ingredients
- 1 cup raw cashews
- Water
- 1 lemon
- Cider vinegar
- Salt
- Mustard (Dijon preferred)
Making Vegan Dairy-Free Sour Cream
- Soak your cashew nuts for at least 4 hours and drain the water. Afterwards, rinse the water until it runs clear. Juice your lemon and keep it aside until needed.
- In a blender jug or a bowl, introduce the cashews, half a cup of water, a tbsp of lemon juice, a tsp of vinegar, a tsp of salt and a fourth of a tsp of mustard. Once everything is in the bowl/jug, blend until it is smooth. If you think that the mixture is too thick, add a bit of water to thin it out (up to half a cup).
- Taste the mixture and add an additional teaspoon of lemon juice for more tanginess, or additional salt for an even more intense flavour. You can serve immediately or chill the sour cream to serve later.
- You can store this sour cream in the fridge for up to 5 days. As it rests, the mixture will thicken, but if that’s an issue, you can thin it by stirring a little water.
This is Kate’s vegan sour cream recipe. It would be great if you tried it and let us know your thoughts. Here are our favourite American Groceries. Make sure you check our blog for more recipes. Don’t forget to check out our blog for more recipes delicious dairy-free recipes! Follow our YouTube Channel and Instagram for more fun recipes!
