Easy Vegan Sour Cream Recipe
The homemade recipe to make the smoothest vegan sour cream ever. This recipe takes just few minutes.
Equipment
- High-speed blender or food processor
- Measuring cups and spoons
- Spatula
- Small airtight container for storage
Ingredients
- 1 cup raw cashews soaked in hot water for 20–30 minutes, then drained
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt adjust to taste
- ½ cup water more for thinner consistency
- 1 teaspoon nutritional yeast optional, for tang and depth
Instructions
Soak the cashews:
- Place the cashews in a bowl and cover with hot water. Let them soak for about 20–30 minutes to soften, then drain and rinse.
Blend:
- Add soaked cashews, lemon juice, apple cider vinegar, salt, nutritional yeast (if using), and ½ cup water into a blender.
Blend until smooth:
- Process on high until the mixture is completely creamy. Scrape down the sides as needed.
Adjust consistency:
- Add more water, a tablespoon at a time, until you reach your desired sour cream texture—thick for dips or thinner for drizzling.
Taste and adjust:
- Add more lemon juice or vinegar for extra tang, and salt if needed.
Chill:
- Transfer to a container and refrigerate for at least 30 minutes to thicken and enhance the flavor.
Nutrition
Calories: 60kcal
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