Easy Homemade Vegan Sour Cream

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.

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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

Author: The Mindful Fork | Vegan Sour Cream

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.

5 from 1 vote

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Prep Time 5 minutes mins

Course condiment, sauce

Cuisine American

Servings 1 cup

Calories 746 kcal

Equipment

• Blender

Ingredients

  

1x2x3x

• ▢ 1 cup raw cashews
• ▢ ½ cup filtered water
• ▢ 1 lemon juiced
• ▢ 1 teaspoon apple cider vinegar
• ▢ ¼ teaspoon fine salt

Instructions

 

• Find the recipe details here: https://www.eatingbyelaine.com/vegan-sour-cream/

Notes

The creaminess for this homemade vegan sour cream comes from raw cashews which offer plant-based protein and are also incredibly nutrient dense.  Cashews are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc.  The nutrition facts for the sour cream are listed below the recipe and are much more ideal as compared to store-bought sour cream.

I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight.  In the refrigerator cashews can last up to six months.  They can actually last up to a year if you store them in your freezer.

Nutrition

Calories: 746kcalCarbohydrates: 49gProtein: 25gFat: 57gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gSodium: 605mgPotassium: 1004mgFiber: 7gSugar: 10gVitamin A: 24IUVitamin C: 58mgCalcium: 80mgIron: 9mg

Environmental Information

Keyword vegan sour cream

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