This creamy vegan sour cream is all kinds of awesome.
It literally blows people away with it’s uncanny resemblance and, I think, superior taste to traditional sour cream (in fact I can’t really remember what it tasted like!).
But this version is so handy for blobbing on top of chilli beans or a baked potato or swirled into soup.
You can use this recipe as a base recipe and try out different variations depending on what you’re putting it on.
- asparagus likes garlic + lemon zest added
- butter beans like smoked paprika
- mustard + maple + capers make a mayo like cream
- chili + lime + maple + tamari + shallots for a Thai inspired sauce
A high speed blender will make it smooth & velvety. If you don’t have one just soak the cashews first.
Vegan sour cream
1½ cup cashews
Juice of 1 lemon
3 tsp apple cider vinegar
2/3 C water (approx)
Pinch of salt
Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water; for a thinner sauce, use more.
Sprinkle with hot smoked paprika or fresh cut herbs.
You may also like:
Cashew mustard mayo, it’s delicious on everything!
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