Cashew Sour Cream (Easy Vegan Recipe)
This Easy Vegan Sour Cream is creamy, tangy and ready in just 15 minutes! Made with just a handful of simple ingredients, it's perfect for topping soups, chilli, tacos and more. A delicious homemade alternative to dairy sour cream, with an easy-to-adjust flavour and consistency.
Ingredients
- 64 g / ½ cup raw cashews
- 80 ml / ⅓ cup water
- 1 TBSP apple cider vinegar
- 1 TBSP fresh lemon juice
- ½ tsp Dijon mustard optional
- ¼ tsp salt
Instructions
- Place the cashews in a heatproof bowl and cover with freshly boiled water. Leave to soak for at least 10 minutes, then drain thoroughly.
- Add the drained cashews to a high-speed blender along with the water, vinegar, lemon juice, Dijon mustard (if using) and salt. If your blender comes with different-sized cups, use the smallest one.
- Blend on high speed, stopping occasionally to scrape down the sides as needed. Continue until the cream is completely smooth and silky, with no pieces of cashew remaining.
- Taste and add a little extra vinegar, lemon juice, mustard or salt, if desired.
- Use immediately, or transfer to a clean, airtight container and refrigerate. The cream will thicken as it chills.
Notes
Consistency: This recipe makes a cream that's ideal for spooning and swirling over soups. For a thicker cream, use slightly less water. Bear in mind that it will thicken further as it chills in the fridge. If it becomes too thick, simply stir in a little water to loosen it.
Doubling the recipe: Start with ½ cup of water rather than doubling the water straight away. Blend until smooth, then add more water if needed. I'd also recommend starting with the original quantities of vinegar and lemon juice (1 TBSP of each), then tasting and adding more if needed. It's much easier to add a little extra tang than to take it away!
Storage: Refrigerate in an airtight container and consume within 48 hours.
Freezing: Freeze in a freezer-safe, airtight container for up to 3 months. Thaw in the fridge, then stir well before using or give it a quick whizz in a blender.
Tried this recipe?Let us know how it was!