Once you decide to go 100% vegan, you’ll probably miss a couple of foods from your old life. If sour cream happens to be one of them, you can easily replace it with a home-made, dairy-free alternative.
Michaela Vais aka ElaVegan shared our favorite recipe for vegan sour cream, and it includes three basic ingredients—cashews, dairy-free yogurt, and lemon juice. It only takes a couple of minutes to make, and we promise you won’t be disappointed with the final result.
Ingredients:
- 1 1/3 cup (200 g) cashews
- 2/3 cup (160 g) dairy-free yogurt
- 1/2 cup (120 ml) water
- 2 tbsp white vinegar
- 2 tbsp lemon juice
- 1/2-2/3 tsp sea salt
Instructions:
- The cashews should be soaked in cold water overnight or for at least 3 hours. You can speed up this process by boiling them until softened, for approximately 10-15 minutes.
- After draining and rinsing your cashews, combine them with the rest of the ingredients in a blender.
- Blend until the mixture has a smooth and creamy texture. It may take a couple of minutes, depending on your blender.
- After blending all ingredients together, taste the cream and add more vinegar or lemon juice if necessary.
- Serve the sour cream right away, or put it in the fridge if you don’t want to use it immediately. You can use leftovers for up to six days.
- If the mixture is too thick once you get it out of the fridge, whisk in a bit of water to make it thinner.
