Homemade Dairy Free Sour Cream Recipes

HOMEMADE DAIRY FREE SOUR CREAM

Steps:

• Place the cashews in a 3-4 cup container and cover with water. Soak them at least 8 hours. Mine soaked about 24 hours before I had a chance to finish making the recipe. They will expand in size while they soak. There should be slightly more than 2 cups worth of cashews after you drain the water.
• Into a food processor or a very powerful blender, combine the cashews, 1 tablespoon each of vinegar and lemon juice, and salt. Puree for 1-2 minutes, until you have a thick and oily paste. (Warning: I thought it smelled pretty bad as this point!) Scrape the sides of your processor as needed during this process, to make sure everything is well blended.
• The finished sour cream will be slightly more watery than regular sour cream, but it will thicken after it has been chilled for about an hour. This can be stored in the refrigerator for 2-3 weeks or it can be frozen in small containers.
• VERY slowly, just 1/4 cup at a time, while the processor is on, stream in the water. Let each 1/4 cup of water puree for a bit before adding the next.
• I have it frozen this in several 1/2 cup containers and I'm looking forward to being able to make ranch dip as needed for my dairy-free friends as needed in the future.

HOW TO MAKE DAIRY-FREE SOUR CREAM

Steps:

• Add the cashews, lemon and lime juice and a few tablespoons of water to your Vitamix.
• Blend until creamy and completely smooth.
• Pour in the water while blending to get the consistency you want.
• Serve as a dip, in salads, etc.

DAIRY FREE SOUR CREAM

Steps:

• Drain and rinse the cashews, then add to a high-speed blender along with all the other ingredients.
• Blend on high until completely smooth and creamy (stopping if needed to scrape down the sides), about 1 to 2 minutes.
• Taste and season with additional salt as desired (I usually add a pinch more salt), then transfer to an airtight container and place in the fridge - it will thicken slightly as it cools.

HOW TO MAKE THE BEST DAIRY-FREE SOUR CREAM!

Steps:

• Place cashews in a bowl, cover with water and soak for 4 hours.
• Drain and rinse cashews and place them in a food processor.
• To the cashews, add the other ingredients (lime or lemon juice or a combination of both), vinegar, water, and salt) in the food processor and blend for 1-2 minutes until very creamy.
• Pour the sour cream into a mixing bowl, add the dairy-free yogurt and stir combine.
• Use on your favorite foods.
• Store in the refrigerator for up to a few days. Best served cold.

DAIRY-FREE SOUR CREAM

Steps:

• First, place the can in the refrigerator overnight.
• Second, open up a can of coconut milk.
• Remove about 6 tablespoons of the thick coconut milk into a bowl.
• Pour in a little of the coconut water to thin it out.
• If too thin add more of the thick coconut milk.
• If too thick add some of the coconut water.
• Next, whip together until it resembles the thickness of sour cream.
• Finally, add lemon juice, apple cider, and salt to the thick coconut milk.
• Lastly, wait 10 minutes. Use as-is for any sweet recipe.

VEGAN CASHEW SOUR CREAM

Steps:

• Put the cashews in your spice grinder (in batches, if needed) or food processor. Process until they pass the powdered stage and begin to clump a bit, about 1 minute.
• Put the ground cashews in your blender and add the water, lemon juice, oil, vinegar, and salt. Blend until very smooth, about 3 minutes.
• Transfer the sour cashew cream to an airtight container and chill in the refrigerator for at least 1 hour. It will thicken as it chills. If it thickens too much, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
• Store in an airtight container in the refrigerator for up to 1 week. If it thickens too much in the refrigerator, just whisk in more water, as needed.