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Sour Cream

Creamy and tangy vegan sour cream that is quick to make and perfect for tacos dips baked potatoes and more!
Prep Time1 hour
Total Time1 hour
Course: Condiment, Dressing
Cuisine: Eastern European Inspired
Keyword: Condiments, Gluten-Free, High Protein
Servings: 3 cups

Equipment

  • High Speed Blender
  • Mixing Bowl

Ingredients

  • 1½ cup Raw Cashews
  • ¾ cup Water
  • 2 tbsp Apple Cidear Vinegar
  • 1 tbsp Lemon Juice About the juice of ½ a lemon
  • ½ tsp Sea Salt
  • 1 cup Unsweetened Plant-Based Yogurt

Instructions

  • Pour boiling water over the cashews and let them soak for 1 hour. After an hour, drain and rinse the cashews.
  • Add the cashews to a high-speed blender along with the apple cider vinegar, lemon juice, and sea salt. Blend on high speed until smooth, thick, and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 to 4 minutes.
  • Pour the cashew mixture into a bowl and stir in the unsweetened yogurt. This is optional, but it brings the sour cream to another level in terms of texture and flavor.
  • Use immediately, or transfer to a small covered container and refrigerate. It will thicken up as it chills.
  • The sour cream will keep for about a week. You may also freeze this if you prefer; it should keep for up to 3 months. Enjoy!