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.
Servings: 1 cup
- 1 cup raw cashews
- ½ cup filtered water
- 1 lemon juiced
- 1 teaspoon apple cider vinegar
- ¼ teaspoon fine salt
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.
Calories: 746kcal | Carbohydrates: 49g | Protein: 25g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Sodium: 605mg | Potassium: 1004mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 58mg | Calcium: 80mg | Iron: 9mg