This dairy-free cashew sour cream is the best all-around topping. It goes great on chili, baked potatoes, or quesadillas. Sour cream was one of the things I missed the most when making the switch to vegan and this stuff is a staple.
This cashew sour cream is versatile and can be used in recipes, soups, or as a topping. Try it on this spicy chili, these tofu and veggie stuffed pancakes, or on your favorite dish!
Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!
Instructions
- Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.
- In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
- Taste and adjust seasoning as needed. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.
Try these other recipes:
Not Yo’ Mama’s Vegan Chili
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Dairy-Free Cashew Sour Cream
This dairy-free cashew sour cream is the best all-around topping. It goes great on chili, baked potatoes, or quesadillas. Sour cream was one of the things I missed the most when making the switch to vegan and this stuff is a staple.
Ingredients
- 1 cup soaked cashews
- 1/2 cup dairy-free milk
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tbsp nutritional yeast
- 2 cloves garlic-minced
- 1 tsp onion powder
Instructions
- Soak your cashews in boiling water for at least five minutes. Ideally, soak them for 30 min to an hour to make sure they soften and are as creamy as possible.
- Blend all the ingredients in a high-powered blender or food processor until completely smooth and no solid pieces remain.
- Keep in the fridge for up to 5 days and use as your next new favorite topping or as a sour cream substitute in recipes.
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