Vegan Sour Cream

March 23, 2014 by Leanne Vogel October 4, 2018

Vegan sour cream recipe made without soy. Mind blowingly delicious. Creamy, amazing. Make now.

Ingredients

• 1 cup whole raw cashews
• ½ cup water
• 1/3 cup fresh lemon juice
• ¼ cup raw macadamia nuts
• 1 tablespoon nutritional yeast
• ¾ teaspoon sea salt
• ½ teaspoon white pepper

Instructions

1. Add raw cashews to a glass container. Cover with water and soak for 6 hours, covered, in the fridge.
2. Drain and rinse. Add to the jug of your high-powered blender along with all other ingredients: water, lemon juice, macadamia nuts, nutritional yeast, salt and pepper.
3. Blend until smooth, about 3 minutes. You may have to tamper down the ingredients as you go. The mixture will be thick and creamy. Try to avoid adding water.
4. Serve with a batch of my Homemade Sweet Potato Tortilla Chips.
5. Store in an air-tight container for up to 3 days. The sour cream will thicken up over a couple of hours. To make just a bit creamier, add a touch of water and stir.

Notes

Nutritional yeast: makes this recipe. It must be added. Just won’t be the same without it.
Cashews: you could try using another form of nut here. Perhaps almonds with skin removed or sunflower seeds? I have not tested this.
White pepper: you could try with black, I just like white pepper because it’s mild, yet still has a slight taste of pepper without overpowering the dish.
Soak time: this recipe will not work if you do not soak the cashews.

Nutrition Information Per Serving