Description
4 ingredient Dairy-Free Sour Cream is so quick & easy. Blend up this vegan topping for baked potatoes, tacos, soups etc anytime you need!
Ingredients
Units
Scale
- 1 cup raw cashews, soaked
- 1/2 cup + 3 tbsp water (see note, if doubling the recipe)
- 1 1/2 tbsp lemon juice
- 2 1/2 tsp apple cider vinegar
- 1/4 tsp sea salt
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- To quick-soak your cashews: boil water in your kettle, place your cashews in a heat proof measuring cup or bowl, pour the boiling water over the cashews, and allow to soak for 15-20 minutes. Alternatively, soak your cashews in cold water overnight or for 8 hours.
- Drain your cashews and add them to your blender.
- Add the remaining ingredients and blend until smooth.
- Taste and adjust the seasonings as you desire. More lemon juice or vinegar for the sour taste or salt to bring out the flavours more.
- Transfer to an airtight container and refrigerate. You can enjoy the sour cream right away but it is best if you allow it to sit for at least 2 hours in the fridge. It will thicken as it sits and lasts well for up to 1 week.
Notes
*Cost Comparison: CAD $2.69 ($0.73/100ml) for roughly 368ml vs. $2.69 for 250ml store-bought sour cream. Buying a 500ml store-bought tub of sour cream ranges from CAD $2.99 – $4.99 ($0.60 – $1.00/100ml).
*If doubling this recipe, start by not doubling the water. Add more as needed if it’s too thick to blend. Adding water slowly will prevent your sour cream from being too runny.
*If you don’t have apple cider vinegar you can try substituting with another sweeter vinegar like rice or white wine vinegar.
- Prep Time: 15 minutes
- Category: Sauces & Dips
- Method: Blender
- Cuisine: American