Homemade Vegan Sour Cream
Servings: 10 to 12
Calories: 69kcal
Ingredients
- 1 cup (130g) raw cashews, soaked overnight or for 8 hours*
- 21/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon white vinegar
- 1/2 cup ~112g coconut yogurt**
- Heaping 1/4 tsp sea salt plus more to taste
- 1/2 teaspoon garlic powder
- 3-4 tablespoons water more as needed
Instructions
- Add all of the ingredients except for the water to a high-powered blender and blend until smooth and creamy, scraping down the sides frequently. Then add a tablespoon of water, at a time, until you the sour cream comes together and the cashews are fully pulverized.
- Taste for seasonings, adding more salt, lemon juice, or vinegar as needed.
- Refrigerate before using.
Notes
*I recommend soaking the cashews overnight, if you can, instead of in boiling water for 1 hour, because it really softens them up. There isn’t much liquid in this recipe, so even when you’re using a fancy blender like a Vitamix, having really soft cashews will make it easier to blend.
I also recommend refrigerating this sour cream before using, as it significantly improves its taste.
**I recommend the Cocojune or Culina brands.