When I first turned vegan, I relied heavily on processed daily substitutes like Tofutti cream cheese, sour cream, and vegan cheeses. Back then, I didn’t know making my own was even a possibility, and very easy to do. Now, I hardly ever buy store bought vegan substitutes. If I do, it’s an occasional treat, but to be honest, I’m always disappointed after I have them because now I prefer the homemade ones I make. That is except for Miyoko’s Creamery cheeses. They are phenomenal!
This raw vegan sour cream recipe is super easy to make. All you need is some cashews, lemon juice, apple cider vinegar, water and salt. All staple pantry ingredients, so you can easily whip it up anytime.
The longest part is soaking the cashews. Soak the cashews for 2-4 hours. But if you are short on time, you can cut the soaking time a little. After you have soaked the cashews, drain and rinse well.
Add all the ingredients into the blender and blend until it becomes a smooth creamy sour cream!
Ta-da! Raw vegan sour cream! Dollop it on my lettuce leaf tacos, Chipotle inspired taco salad, taco cucumber boats or whatever else that sour cream would go well with. If I’m not eating raw at night, I like dolloping it on my baked potatoes, or using it in my mashed potatoes. Makes a delicious, silky, and creamy mashed potato! Hope this recipe becomes one of your staples:)
- 1 cup cashews
- ¼ + ⅛ cups water
- 3 Tablespoons lemon juice (about a juice of 1 large lemon)
- 1 Tablespoon apple cider vinegar
- ¼ teaspoon salt
- Soak the cashews for 2-4 hours in plenty of water. Drain and rinse well.
- Add all the ingredients into the blender and blend until smooth.
- Store in the refrigerator in an air-tight container.