Vegan Sour Cream Recipe
This homemade vegan sour cream is the perfect substitute for the original version. It’s thick, creamy, and comes together with 6 simple ingredients.
Servings 8 servings
Calories 90kcal
Equipment
Ingredients
- 1 cup raw cashews
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon sea salt
Instructions
- Soak the cashews overnight until softened. If you're short on time, boil water and let cashews soak in hot water for 10 minutes. Once soaked, drain and rinse.
- Add cashews, water, fresh lemon juice, apple cider vinegar, dijon mustard, and salt to a high-speed blender or food processor. Blend on high for 1-2 minutes, until smooth and creamy.
- Enjoy immediately or let chill in the refrigerator for at least 1 hour.
Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 152mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
