Vegan Sour Cream
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Quick soak method: Cover cashews with boiling water and soak for 1 hour if short on time.
Freezing tip: Freeze in silicone muffin cups, then transfer to a freezer bag for convenient single servings.
Variations: Lime juice enhances brightness. For a spicier variation, add a pinch of cayenne or smoked paprika.
Notes
1
Place cashews in a bowl and cover with water. Soak overnight or for at least 8 hours. For a quick version, pour boiling water over the cashews and soak for 1 hour. Drain and rinse.
2
Add cashews, water, lemon juice, vinegar, salt, and lime juice if using to a high speed blender.
3
Blend until smooth and creamy, stopping to scrape down sides or adding a splash more water as needed.
4
Transfer to a sealed container and chill. The sour cream will thicken in the fridge.
5
Store for up to 1 week in the fridge or freeze in individual portions for up to 1 month.
Instructions
1½ cups (225 g) raw cashews (soaked)
¾ cup (180 ml) water
2 Tbsp fresh lemon juice
2 tsp apple cider vinegar
scant ½ tsp fine sea salt
1 tsp fresh lime juice (optional)
Vegan Sour Cream
Anthology of Crumbs
This dairy free sour cream blends soaked cashews with lemon and apple cider vinegar to create a creamy, tangy staple. It is a natural complement to chili, tacos, or roasted vegetables, and works equally well as a dip. The texture becomes even richer after chilling, making it a reliable addition to both everyday cooking and entertaining.
Servings :
2 cups
Calories:
Prep Time
10 minutes (plus soaking time)
Cooking Time
0
Rest Time
0
Total Time
10 minutes (plus soaking time)
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