The Best Vegan Sour Cream Recipes
THE BEST VEGAN SOUR CREAM RECIPE
Whip up this vegan sour cream recipe the next time you make chili! This is the simplest homemade vegan sour cream - who needs store bought?
Provided by Emilie
Categories Sides
Time 15m
Number Of Ingredients 6
Steps:
- To a high-speed blender, add all ingredients. Blend until smooth. Add more liquid as needed to blend.
- Store in the fridge.
Nutrition Facts : ServingSize 1 tablespoon, Calories 55, Sugar 0.6 g, Sodium 25.1 mg, Fat 4.2 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 3.1 g, Fiber 0.3 g, Protein 1.8 g, Cholesterol 0 mg
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- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to 1/2 cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
- Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.
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- Place cashews and almonds in a bowl and cover with purified water. Soak overnight, if you want this goodness sooner, soak for 2 to 3 hours.
- Add in the remaining ingredients and blend until smooth. You may have to stop and scrape down the sides occasionally or add a bit of water as needed.
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