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#Cashew sour cream recipe vegan full#
#Cashew sour cream recipe vegan free#

You can easily double the recipe if you need to. The quantity: This recipe makes around 1 cup of sour cream. If you’d like a thinner consistency just whisk in a little more water. It also tends to thicken up more in the fridge. The consistency: The consistency of this vegan sour cream is fairly thick as you can see. Then drain and rinse the cashews and they’re ready to use. Just add the cashews to a bowl, pour over boiling hot water from the kettle and leave them to soak for 15 minutes. If you know your blender is likely to have a hard time with this, then soaking them for 15 minutes in hot water is sufficient to soften the cashews enough to make them really easy to blend. The cashews: You don’t need to soak your cashews first unless your blender is a weak model. Step 3: Use wherever a sour cream is needed!.Step 1: Add raw cashews, water, lemon juice, apple cider vinegar, nutritional yeast and sea salt to the blender jug.This is a summary of the process to go along with the process photos.

#Cashew sour cream recipe vegan full#

You will find full instructions and measurements in the recipe card at the bottom of the post.

Nutritional yeast – gives a slightly cheesy tang, making it more closely match a tangy sour cream, however, you can omit this if you prefer.

You could also use distilled white vinegar.

Apple cider vinegar – this provides the tang.

If you don’t eat cashews then slivered almonds or blanched almonds could work as a substitute.

Raw cashews – these provide the creamy base for your sour cream.

What You Need To Make This Recipe: Ingredient Notes

#Cashew sour cream recipe vegan free#

So if you have been wanting a dairy free alternative to regular sour cream then you are going to super pleased because this stuff is the bees knees (whatever the bees knees means, but definitely something good). It’s amazing as a topping for Mexican dishes like vegan nachos or vegan tacos, as a dip or spread, on top of soups, on a big bowl of vegan chili, as a salad dressing, stirred into your vegan mushroom stroganoff and of course, as mentioned, on top of your baked potatoes (with chives, always with chives!). In fact, I may or may not have made roughly 10 baked potatoes on the same day I made this batch of vegan sour cream (oh I did!). It’s the best accompaniment to a baked potato out there. This vegan sour cream is everything you want a sour cream to be, creamy, tangy and rich! Creamy, tangy and perfect vegan sour cream! An ideal replacement for ‘regular’ sour cream, perfect to use in recipes or wherever a sour cream is needed.