- Food: Vegan Sour Cream
- Writer: Lizzie green
- Content-Type: Food Blog
It’s about time I blogged about my vegan sour cream. As a dairy-free sour cream substitute, I created this dish for my cookbook.
I ended up substituting goat cheese, ricotta, and even mozzarella and cheddar cheese for a variety of other dairy-based items.
As a dairy eater, I was both shocked and delighted to discover a non-dairy alternative that I adore. Like ordinary sour cream, it’s creamy, rich, and tangy.
I tried to include vegan and dairy-free options whenever feasible in the book, and this vegan sour cream came in handy. We blended it with the enchilada filling for a creamy aspect, and I used it to replace the dairy-rich layers.
It works well in place of goat cheese in the quinoa-stuffed sweet potatoes dish (page 144), and it also worked well in my beans and greens quesadillas. The conventional and dairy-free versions of those recipes are both delicious!
Vegan Sour Cream Suggestions
Rich and creamy raw cashews, water, acidic lemon juice, and apple cider vinegar, salt, and a dash of Dijon mustard give variety and intrigue to this dairy-free sauce.
Making sour cream in a blender is simple.
You don’t need to soak the cashews before blending if you have a Vitamix (affiliate link) or Blendtec (affiliate link) or another blender with similar power. If you don’t, soak the cashews for at least four hours before using them.
You might want to utilize this vegan sour cream differently from the substance you’re substituting, depending on the application. It will dry out a little during baking because it is water-based.
If you want to use it in place of mozzarella on a pizza, for example, you might want to bake the pizza without it first, then drizzle it generously on top once it’s out of the oven.
Alternatively, you may put some in the dish (for example, inside enchiladas) and then top it up with a dollop when it’s finished baking.
As the sour cream freezes in the refrigerator, it will thicken. Simply whisk in a little splash of water if you prefer a thinner consistency.
Vegan Sour Cream’s Uses
- Crema or sour cream with a dairy base
- Goat’s milk cheese
- Pizza with Ricotta and Mozzarella (drizzle this on top instead)
- Quesadillas with Cheddar or Jack cheese
- Tacos, nachos, or tostadas with Cotija or feta cheese
- Any other time you’re craving a creamy texture and a rich flavor!
Vegan Sour Cream
|Time to Prepare: 10 minutes
Time to cook: 0 minutes
10 minutes in total
This recipe for vegan sour cream is fantastic! This creamy dairy-free sauce also works as a substitute for goat cheese, ricotta, and even mozzarella. It’s also simple to make. About 1 cup is made with this recipe.
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender*
- ½ cup water
- 1 tablespoon lemon juice, or more if needed
- 1 teaspoon apple cider vinegar
- Heaping ¼ teaspoon of fine sea salt
- ¼ teaspoon Dijon mustard
- Drain and rinse your cashews until the water runs clean if you soaked them.
- Combine the cashews, water, lemon juice, vinegar, salt, and mustard in a blender. Stopping to scrape down the sides as needed, blend until the mixture is smooth and creamy. If you’re having problems blending the mixture or want a thinner consistency, gradually add up to 1/2 cup more water as needed.
- If you want more tang, add another teaspoon of lemon juice or more salt, or if you want a stronger flavor, add more salt. Serve right away or keep the sour cream in the fridge for later.
- Leftovers can keep for about 5 days if kept refrigerated. As the sour cream sits, it will thicken somewhat more; if required, thin it with a small quantity of water afterward.
- TURN IT AROUND: To make the cashew cream taste more like cheese, add 1 tablespoon of nutritional yeast.
- VITAMIX NOTE: To get enough traction, you’ll need to double this recipe if you’re using the newer wide-base blender container.