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–+ servings
Smooth and creamy homemade vegan sour cream in a handcrafted bowl.
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5 from 1 vote

Vegan Sour Cream

This vegan sour cream has a cashew base and is easy to make! No oil required.
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Plant Diversity: Striving for 30 different plants per week
The number of plants in this recipe: 1 plant
Prep Time5 minutes
Cook Time0 minutes
Soak Time2 hours
Total Time5 minutes
Course: Topping
Cuisine: Mexican
Diet: Vegan, Vegetarian
Keyword: cashews
Servings: 8
Calories: 89.71kcal

Equipment

  • strong blender preferably high-speed

Ingredients

  • 1 cup cashews
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • ½ cup water
  • ⅛ teaspoon salt or to taste

Instructions

  • Soak the cashews in filtered water for at least two hours to soften. Alternatively, you can bring them to a boil and then simmer for 15-20 minutes, until they look swollen and softened.
  • Place all the ingredients, including the soaked cashews, into a strong blender and blend on high for several seconds, until the mixture is very smooth and creamy.

Notes

Note: This recipe requires soaking or boiling the cashews in advance; instructions above.
 

Nutrition

Calories: 89.71kcal | Carbohydrates: 5g | Protein: 2.94g | Fat: 7.08g | Saturated Fat: 1.26g | Polyunsaturated Fat: 1.26g | Monounsaturated Fat: 3.84g | Sodium: 39.06mg | Potassium: 108.82mg | Fiber: 0.54g | Sugar: 1g | Vitamin A: 0.11IU | Vitamin C: 0.8mg | Calcium: 6.59mg | Iron: 1.08mg