Vegan Sour Cream


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Condiments
Author
Gluten Free Vegan Pantry
Preparation Time
4 hours
Cooking Time
2 minutes

Ingredients

  • 3/8 cup Lemon Juice (1/4 cup + 2 Tbsp)
  • 1 tsp Nutritional Yeast Flakes
  • 1/4 tsp Sea Salt
  • 1 cup raw cashews
  • 1/2 cup water
    • boiling water for soaking

Instructions

  1. Measure cashews into a blender cup, cover with hot water from a recently boiled kettle and seal.
  2. Once cashews have soaked for 2 - 4 hours or until the blender cup is at room temperature, drain cashews.
  3. Add remaining ingredients and blend until smooth and glossy.
  4. Use as you would sour dairy cream; in dips, with potato wedges or to cream a soup.

Notes

Cashew cream is a fantastic alternative to dairy cream, and keeps in the refrigerator for 2 weeks

You can soak cashews in tap water if you are willing to wait overnight, but hot water is a quick remedy for insufficient patience.

You can use roasted salted cashews if you don't have the raw ones on hand, but you will need to rinse them first and consider adding the salt after blending, and potentially less salt than listed (check if the cashew's seasoning was gluten free if that is an issue). Just be aware they may take a little longer to soften.

Yield : 2 cups of vegan sour cream

I usually make a half batch for the fridge unless I'm planning to use it to make vegan naan.

**Other recipes use tofu rather than cashews as a creamer, Tofu sour cream is still great for nut allergies but requires you to have fresh tofu in your fridge rather than dry nuts on your shelf and is less versatile as a flavour base.