Vegan sour cream is giving regular sour cream a run for its money.
Even though I am not vegan, this dairy free sour cream tastes exactly like the real thing and is filled with plant based protein!
My favorite restaurant, Veganized makes the best vegan sour cream using cashews. As soon as I tried, I immediately tried to replicate it at home and am excited to share this recipe.
Ingredients for Cashew Sour Cream
Cashews are a perfect vehicle for any dairy free sauce. Cashews are extremely creamy when blended and can be used in both savory and sweet dishes.
Any sauce or cream that requires cashews in it, typically requires for the cashews to soak in hot water for a couple of hours or ideally overnight. This will help ensure the cashews are smooth when blended.
If you are lazy like me and do not have patience to soak your cashews, you can just blend your cashews in a high power blender with some water and it should come out smooth and creamy.
The second most important ingredient in this sour cream is apple cider vinegar and lemon juice. This will help give it some tang along with some salt.
Once this all gets blended together, you can service right away with some chips or veggies. You can also store it in the fridge for up to five days.
My favorite thing to eat with cashew sour cream is roasted sweet potato wedges! The sweetness of the potato and the tanginess of the sour cream compliment each other so well.
Other Ways to Use Cashews
My other favorite way to use cashews is by making a cashew queso, it tastes just like regular queso and I promise you definitely will not miss the cheese! (Stay tuned for a recipe in the future!)
Special Equipment: High power blender such as a vitamix or nutribullet
Storage: Can be stored in the fridge for up to five days
Ingredients
Instructions
Notes
