Vegan Cashew Sour Cream

Gone vegan but miss sour cream? Now you don’t have to live without it because this recipe for Vegan Cashew Sour Cream is really easy and delicious! Plus, it’s way healthier than store-bought sour cream and made with simple, clean, and whole ingredients.

Indian Spiced Sweet Potato Soup 3 (1 of 1) (1).jpg

Vegan Cashew Sour Cream

Vegan, Gluten-Free, Paleo

Ingredients

  • 1 1/2 cup raw cashews, soaked in water overnight

  • 2 tablespoons lemon juice

  • 4 teaspoons apple cider vinegar

  • 1 cup canned coconut milk

  • 2 teaspoons nutritional yeast (optional)

  • 1/2 teaspoon sea salt

Directions

  1. Drain the cashews and dry thoroughly.

  2. Place the cashews in food processor and blend them until they are ground up into a meal.

  3. Add the remaining ingredients and blend until you have a thick, creamy texture. Taste for seasonings, adding additional salt if needed.

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

2 comments on Vegan Cashew Sour Cream

  1. Helen

    Hi just a quick question- how long would keep in the fridge? Thank you!

  2. Martine

    I like the taste of this vegan sour cream but I was wondering if it’s normal that mine is more beige in color and chunky (almost like ice cream texture). Also, how long would that last in the fridge? Thank you! :)

Development Alchemy + Aim
Support by Foodie Digital