Vegan Sour Cream

This Vegan Sour Cream is a creamy, tangy alternative to traditional dairy sour cream. It’s made with simple ingredients like cashews or tofu for a rich base, with added lemon juice and vinegar to give it that familiar tangy flavor. Perfect as a topping for baked potatoes, tacos, or as a dip for your favorite snacks!

Serves: 8
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:

1 cup raw cashews (soaked in water for 4 hours or overnight, or use boiling water for 20 minutes)
1/4 cup water (or more for desired consistency)
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon mustard powder (optional, for added tang)
Fresh herbs (optional, like chives, for garnishing)

Instructions:

Soak the Cashews (if using raw cashews):

Soak the cashews in water for 4 hours or overnight. If you’re short on time, place the cashews in a bowl and cover them with boiling water, then let them sit for 15-20 minutes before draining.

Blend the Ingredients:

In a high-speed blender or food processor, combine the soaked and drained cashews, water, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and mustard powder (if using).
Blend until smooth and creamy. If the mixture is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.

Taste and Adjust:

Taste the sour cream and adjust the seasoning, adding more lemon juice or vinegar for extra tang if desired. You can also add more salt or garlic powder to enhance the flavor.

Chill and Serve:

For best results, chill the sour cream in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Optional Garnish:

Garnish with chopped fresh herbs like chives, dill, or parsley to elevate the flavor and presentation.

Tips:

For a Tofu-Based Version: Replace cashews with 1/2 cup silken tofu, add 1 tablespoon of lemon juice, and follow the same method for blending.
Storage: Store the vegan sour cream in an airtight container in the fridge for up to 1 week.
Extra Tang: Add a pinch of citric acid if you want to intensify the tangy flavor, mimicking the sourness of dairy sour cream.

This Vegan Sour Cream is versatile, healthy, and easy to make. It’s perfect for vegan tacos, as a topping for chili, or as a dip for fresh veggies and chips. Enjoy the creamy goodness without any dairy!