Thick & Creamy Vegan Cashew Sour Cream

This thick, tangy and creamy condiment is a perfect dairy-free sour cream substitute. It’s made with four simple ingredients and ready in 5 minutes and will last up to 4 -5 days in the fridge. You can use this sour cream in a variety of ways such as to garnish soups, as a salad dressing, or as a dip instead of mayonnaise.

I love how simple this thick & creamy vegan cashew sour cream is! It’s a plant-based sour cream substitute that’s soy-free and non-dairy. With only 4 ingredients and so simple to make, you’re gonna love this tangy, creamy sauce.

thick & creamy vegan sour cashew cream

Soak The Cashews

It is recommended to soak the cashews before processing primarily for two reasons. One, soaking cashews improves nutrition and digestibility. Second, soaking cashews makes them easier to blend and as a result, gives a smooth and creamy consistency.

Thick & Creamy Vegan Cashew Sour Cream

Course: Dips and SaucesCuisine: VeganDifficulty: Easy
Servings

1 ¼

Cup
Prep time

5

minutes
Soak Time

1-8

hours

Thick and creamy vegan sour cashew cream is a perfect dairy-free sour cream substitute.

Ingredients

  • 1 cup raw cashews

  • 1/2 cup boiling water

  • 1 Tbsp lemon juice

  • 1/2 tsp salt

Directions

  • Soak the cashews in boiling water for 1 hour or overnight for around 8 hours.
  • Add all the ingredients to a blender and blend until smooth. Use water as required.
  • Transfer to an airtight container and store in the fridge for 4-5 days.

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