Vegan sour cream

vegan sour cream

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.

For example:

  • 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

Ingredients

1½ cup cashews
Juice of 1 lemon
3 tsp apple cider vinegar
2/3 C water (approx)
Pinch of salt

Method

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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