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  • Brittany Thomas

Vegan Sour Cream

If you are looking for a plant based alternative to sour cream, I have two simple recipes that take just a few minutes to make and I promise you'll love them! The first recipe is made from cashews and the second recipe is made with avocado for those who may have a nut allergy. Both versions come out super creamy and a little tangy just like dairy based sour cream and you'll be able to use either one of them to put on your favorite meals like tacos, taco salad etc.



 

Recipe # 1: Cashew Sour Cream


Ingredients:

  • 1 cup of raw cashews

  • 1 cup of water (can add a little less depending on desired thickness)

  • Juice of half a lemon (may use more or less depending on how tangy you want it)

  • 1 pinch of sea salt to taste

Directions:

  1. Soak raw cashews in a bowl of water overnight so that they expand and soften. For a quicker method this step can be omitted if yo have a good blender.

  2. Rinse and drain cashews

  3. Add rinsed cashews, water, lemon juice, and salt to a blender and blend for 1-2 minutes or until smooth and creamy.

  4. Pour sour cream into an airtight container and store in the fridge until ready to use. This sauce can be kept in the fridge for up to 1 week.

Tip: When blending ingredients, add water, lemon juice and salt in small increments until desired taste and consistency is achieved


 

Recipe # 2: Avocado Sour Cream


Ingredients:

  • 1 fully ripened avocado

  • 2 tablespoons to 1/4 cup of water (depending on desired thickness)

  • Juice of half a lemon (may use more or less depending on how tangy you want it)

  • 1 pinch of sea salt to taste

Directions:

  1. Scrap unpeeled avocado with pit removed into a bowl

  2. Add water, lemon juice and salt to the bowl and use a fork or whisk to whip the ingredients together until smooth and creamy.

  3. Pour sour cream into an airtight container and store in the fridge until ready to use. This sauce can be kept in the fridge for 1-2 days or should be made fresh when needed.

Tip: When whipping ingredients together, add water, lemon juice and salt in small increments until desired taste and consistency is achieved


 

When it comes to vegan sour cream, I personally like both versions and use them equally depending on what I am making, however; if you have a thing for color, and are not allergic to nuts, then the cashew version looks more comparable to traditional sour cream so you may like that one better. Give them both a try and let me know which one you like best.


Hope you enjoy :-)

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