Get the Recipe: The Best Vegan Sour Cream
The best vegan sour cream: smooth, creamy, ready in just 5 minutes using simple ingredients. Serve as a dip, sauce, spread for sandwiches, or stirred into pasta. Gluten-free and oil-free.
Ingredients
- 2 cups raw cashews, (see recipe notes)
- 1 cup plant based milk, unsweetened
- 2 tbsp nutritional yeast
- 2 tbsp apple cider vinegar
- 2 cloves garlic
- 1/2 tbsp sea salt
- 1 tbsp tahini
Equipment
- High speed blender
Instructions
- Drain and rinse your cashews after soaking/simmering. Transfer them to your blender/food processor together with the plant based milk, nutritional yeast, apple cider vinegar, garlic, lemon juice, salt and tahini. Stop to scrape down the sides if necessary.
- If you are having trouble blending, or want a runnier consistency, add more plant based milk.
Video
Notes
If not using a high-speed blender, soak the cashews in warm water for at least 4 hours. Otherwise, either soak for 1 hour or simmer in a saucepan or 15 minutes.
Calories: 203kcal, Carbohydrates: 11g, Protein: 7g, Fat: 16g, Saturated Fat: 3g, Sodium: 481mg, Potassium: 259mg, Fiber: 2g, Sugar: 2g, Vitamin C: 1mg, Calcium: 53mg, Iron: 2mg