Recipe by Eating By Elaine
This ultra-creamy homemade Vegan Sour Cream is so quick and easy to make and has the perfect amount of tang. All you need is cashews, water, lemon, apple cider vinegar and salt. Everything goes straight in your blender and out comes homemade sour cream that you wouldn’t believe is completely dairy-free. Add it to your tacos, chili, baked potatoes, salad dressing, dips, nachos, roasted veggies or even baked goods.
Carbon Footprint Comparison
Did you ever wonder what the comparison is between the carbon footprint for vegan sour cream and regular sour cream? Here's what TMF found:
According to the calculations done by My Emissions, 1 cup of your typical sour cream (i.e. Daisy's), has a total emissions of 600 gCO2e. This is 19.7% of the Fair Daily Food Emissions (FDFE) a person should be consuming! The emissions for sour cream are so high because of its main ingredient, cream, which comes from dairy cows. Dairy cows are one of the biggest emitters of methane. When they digest their food, cow manure releases methane, a greenhouse gas, which traps the sun's heat within the atmosphere leading to an overall warming of the planet.
One way to fight climate change is to decrease consumption of dairy products from high methane producing animals such as cows. The good news is you don't have to cut sour cream out of your life completely! Many recipes for vegan versions of sour cream, like the one here, are delicious and a great substitute in a recipe.
Easy Homemade Vegan Sour Cream
- 1 cup raw cashews
- ½ cup filtered water
- 1 lemon juiced
- 1 teaspoon apple cider vinegar
- ¼ teaspoon fine salt
- Find the recipe details here: https://www.eatingbyelaine.com/vegan-sour-cream/