Description
If you’re looking for a tasty and versatile addition to your plant-based kitchen, this Vegan Sour Cream will quickly become a staple. With its creamy texture and tangy flavor, this delightful dip is perfect for a variety of dishes—from tacos to baked potatoes and beyond!
Ingredients
Scale
- 1 cup raw cashews (soaked overnight or boiled for 5 minutes, then drained)
- 7 tbsp water
- 1 tsp apple cider vinegar
- 1 tbsp lime juice
- ½ tsp fine sea salt
Instructions
- Start by either soaking your raw cashews overnight in water or boiling them for five minutes if you’re in a hurry. This process softens the nuts, making them easier to blend into a creamy texture. Once ready, drain your cashews well.
- In a high-speed blender, add the soaked or boiled cashews, followed by the water, apple cider vinegar, lime juice, and sea salt. The vinegar and lime will bring that distinct tangy flavor that’s quintessential to sour cream. Adjust the amount of lime juice according to your taste preference—more can provide extra zing!
- Blend the mixture on high speed for about 30 seconds to 2 minutes, or until it transforms into a smooth and creamy concoction. Make sure to stop and scrape down the sides of the blender a couple of times to ensure everything is thoroughly integrated. The final product should be silky with no lumps. Taste it and add extra salt or lime juice if needed for your liking.
Notes
This Vegan Sour Cream can be stored in an airtight container in the fridge for up to a week, making it perfect for meal prep.
- Prep Time: 5 minutes (plus soaking time)
- Cook Time: 2 minutes
- Category: Condiment
Nutrition
- Calories: Approximately 140 per serving
- Sodium: 180 mg
- Protein: 4 g