I make this vegan sour cream recipe A LOT! It is absolutely delicious and goes with everything. Whether you want a creamy dipping sauce for your falafel or something fresh for a fajita night - this vegan sour cream recipe is for you!
Plant-based sour cream is really easy to make, you'll only need a few ingredients and a high speed blender. A high speed blender will ensure the sauce is finely blended to mimic the same texture as dairy sour cream. You'll also need to soak the cashew nuts in boiling water for at least 20 minutes. That will also help achieve a creamy taste and smooth texture (so it's important to not skip this step). So with that in mind, let's get cooking!
Total Prep and Cooking Time: 25 minutes
Equipment Needed: Kettle and high speed blender
100g of cashew nuts
50ml of soy or oat milk
1 tbsp of apple cider vinegar
1 tbsp lemon juice
1/4 tsp of salt
Boiling water (to soak the cashew nuts in)
1. Firstly, boil the kettle and add your cashew nuts to a jar, mug or anything that will not crack or melt if it's too hot. Then, add your boiling water and ensure the cashew nuts are completely covered. Leave to soak for at least 20 minutes.
2. Once your cashews have soaked in the boiling water, drain and rinse them, then add to your blender.
3. Add all the other ingredients to your blender and blend until smooth. As mentioned above, it's really important you use a high powered blender (like a nutri-bullet) so that you can get a really smooth texture, if not, it can end up quite grainy.
4. Serve and enjoy. Told you it was easy!
If you made this, I would love to hear from you! Comment below or get in touch on Instagram.
Here at Defying Hangry, we make easy vegan recipes. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. Browse our collection of plant-based recipes today!