Basic Vegan Cashew Sour Cream

This vegan sour cream recipe is a dairy free staple that you can add seasonings or sweeteners to to make dips, dressings or sauces.  5 ingredients, 5 active minutes and you’re done!

When I started to limit dairy in my diet it took a while to find new go-to recipes but this is one of them.  It is like a blank canvas just like sour cream is in the dairy world.

I get my raw cashews at Bulk Barn in Canada.  They are expensive but a cup of them goes a long way.  And they become a staple for your dressing, dips, spreads and desserts.

You need to plan ahead to soak the cashews and you need a good, powerful blender.  I have a Vitamix that I wonder how I ever lived without before, so I got a nice silky texture after I blended it.

Start blending all the ingredients using only 1/2 cup of the almond milk.  Your mix will be a bit thicker and if you like you can use this like cream cheese and flavour to make a spread.  Add the remaining 1/4 cup of almond milk bit by bit until you get the desired consistency.

It makes the base for a fantastic Chick Pea Salad with Frizzled Leeks that you can check out here.

This will keep in the fridge sealed for 5-6 days.

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Course Condiments
Cuisine American
Prep Time 5 minutes
Passive Time 3 hours
Servings
cup
Course Condiments
Cuisine American
Prep Time 5 minutes
Passive Time 3 hours
Servings
cup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Soak cashews, covered in water for at least 3 hours or overnight.
  2. Starting with 1/2 cup of almond milk, add all the ingredients in a high speed blender and process until creamy and smooth. Scrape down the sides as necessary. Add more almond milk as necessary to get the consistency you want.
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