The Vegan Sour Cream That’s Better Than Real Sour Cream
This Vegan Sour Cream is now the only sour cream we eat around here and we’re not even vegans. It’s just simply more delicious than regular dairy sour cream.
I set out to find a good vegan sour cream not because we are vegans, but because I wanted to offer a good vegan alternative to readers who are vegan. Also, we have vegan friends that I like to cook for. Since, tacos are one of my favorite things to make when entertaining, I figured having a good vegan sour cream recipe in my back pocket was a good idea.
But, friends. I’ll admit it. I was pretty skeptical that it would actually taste good. We eat a lot of vegetable based meals around here. And, I’m always looking for ways to cut down on the amount of dairy we consume. But, I’m not very interested in living a “strict” dietary lifestyle of any kind. I know myself well enough to know that unless there’s a solid medical reason to do so, I’m never going to stick to any kind of dietary restrictions involving the words “always” or “never”.
But, that doesn’t mean that I am not concerned about the amount of animal protein we eat – “we” as in my family AND “we” as in humanity in general. We eat too damn much animal protein. It’s not good for us and it’s not good for our planet. Cutting back where we can seems like a good idea.
So, even though I was skeptical that delicious sour cream could be made from pureed cashews, I WAS hopeful. What I didn’t expect is that I would actually like it MORE than regular sour cream, but I do.
Vegan Sour Cream is Ridiculously Delicious
This recipe is based on a vegan sour cream recipe in Lauren Toyota’s book, Vegan Comfort Food. If you have any interest in vegan cooking, I highly recommend the book. It’s full of delicious, accessible, crowd pleasing vegan recipes. The first time I made vegan sour cream, I followed her recipe to a “t”.
We spooned it over Vegan Cauliflower Tacos and I said to my husband, “Call me crazy, but I think I like this MORE than regular sour cream.” He agreed. So did our daughters. So did one of our daughter’s friends who “happened” to drop in right as I was serving dinner.
And, just like that, we were sold on the stuff. Since that night, I’ve made vegan sour cream many times, and tweaked the recipe to better suit our tastes. Mainly, this means I’ve added more – more lemon juice, more onion and garlic powder, and more salt. Not a lot more, but enough to make it tangier and the flavor a bit stronger, which is how we like it.
Make it once, and then see for yourself. Add even more seasoning if you like, or scale back. As is the case with nearly ever recipe, it should be adjusted to your personal tastes as much as possible.
Vegan Sour Cream is Ridiculously Easy to Make
Making vegan sour cream is literally only a matter of letting cashews soak for a bit in hot water, then pureeing them in a blender with non-dairy milk, lemon juice, and a few spices.
Because it’s so easy to make I think it’s actually more convenient than regular sour cream. How many times in my life have I thrown out old, spoiled sour cream??? Many.
Rarely do we go through the whole container of sour cream in one meal. Sometimes we’ll eat something else that needs a dollop before whatever’s left in the container is spoiled. But, most of the time we don’t, and the extra ends up in the trash.
But, raw cashews will keep in a cool, dry place for at least a month and in the refrigerator for up to 6 months. And, you can freeze them for much longer. (If you live in a hot, humid climate, you should probably refrigerate raw nuts right away.)
Since vegan sour cream is so easy to make, as long as we have some cashews in the pantry and almond milk in the refrigerator, we can have as much or as little sour cream as we want, any time we want it. 🙌
More popular vegetable based recipes:
- Black Bean Tomato Soup
- Cauliflower and Chickpea Curry with Coconut
- Cheesy Stuffed Tomatoes
- Couscous Salad with Spring Veggies and Agrodolce
- Israeli Salad with Pomegranate Vinaigrette and Roasted Nuts
- The BEST Vegetarian Chili
- Vegetarian Spaghetti Carbonara
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
- 1 cup raw cashews
- 1/2 cup unsweetened non-dairy milk (I like Almond Milk)
- 2 tbsp lemon juice
- 1/2 tsp apple cider vinegar
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- Put the cashews in a medim size bowl and add enough boiling water to submerge the nuts completely. Let stand for 15 minutes.
- Drain the nuts and dump them into a high-powered blender. Add the remaining ingredients and blend on high speed until completely smooth, at least 60 - 90 seconds.
- Refrigerate for 30-60 minutes before serving. Vegan sour cream is best served within 48 hours of making, but will keep in the refrigerator for 7 days.
- You can leave the cashews soaking for longer than 15 minutes if you wish. They'll be fine left alone in their soaking liquid for up to 12 hours. If soaking for longer than 1 hour, you don't need to start with hot water. Room temperature or evern cold water is fine when the cashews will spend a lot of time soaking.
- The soaking water for the cashews doesn't actually have to be boiling. The hotter the water, the shorter the soaking time. But, if the water coming straight out of your tap is pretty hot, it will work fine - just leave the cashews soaking for a few minutes longer.
- If you don't have a high-speed blender, a food processor will work well too. The main challenge with a food processor is that the bowl can be too large to fully blend all the ingredients. If you have a small bowl for your food processor, use that. Otherwise, just stop to scrape down the sides of the bowl with a spatula a few times, or as many times as it takes to create a smooth, fully cohesive mixture.
- Vegan sour cream will keep in the refrigerator unspoiled for up to 7 days. However, I feel that the taste is best within the first 48 hours. For this reason, I rarely make more than the 1 cup this recipe results in. But, there's no reason why you can't double or tripple this recipe if you're making food for a crowd. Depending on the size of your blender, you should be able to scale this recipe up to make as much vegan sour cream as you need.
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Serving Size:1 tbsp
Amount Per Serving: Calories: 50Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 78mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g