Dairy-free cashew sour cream made with five simple ingredients. It’s rich, creamy, has a mild flavor which makes it a great sub for regular sour cream in recipes! Vegan + gluten-free.
It’s a fact, some foods taste so much better with a dollop of sour cream on top. Take chili, nachos or latkes for example, they’re good on their own, but adding a dollop of sour cream takes the whole dish to another level. However, I didn’t grow up using sour cream often and we rarely have sour cream in the fridge now since I usually just use plain Greek yogurt instead. I always have it on hand and it tastes similar so that’s my go-to, however I may not need to anymore because recently I realized that you can make sour cream from cashews.
I’m no stranger to using cashews to make creamy, dairy-free dressings and sauces (see my broccoli raisin salad, this low carb cauliflower “potato” salad and the vegan ranch that’s served with my buffalo cauliflower salad) but I hadn’t tried to make a sour cream until recently. I was looking for a non-dairy option to top the healthy sweet potato skins I’m sharing next week and this was the result.
Want to know how easy this cashew sour cream recipe is? It requires only five simple ingredients and a blender! Just grab your soaked cashews, apple cider vinegar, lemon juice, non-dairy milk (or water) and a pinch of sea salt. Blend everything together and in 2 minutes you have a dairy-free cashew sour cream ready to use however you wish. Serve it at room temp or place in the fridge for a few hours if you prefer it chilled (placing…