In this post I’ll share with you how to make this super easy oil-free vegan cashew sour cream which contains cashews, lemon juice, salt, water and optional sunflower lecithin and psyllium husk. The sunflower lecithin helps keep this recipe emulsified (not separate) and the whole psyllium husk helps give it body.
Dairy free sour cream recipe
However, both are optional if you do not have them in your pantry. Without them, the sour cream will be a little more runny. You can decrease the liquid slightly if you prefer a thicker sour cream. You can whip up this sour cream while your baked potatoes are cooking and have it ready just in time for dinner, no waiting required.
I love sour cream and when I quit my dairy addiction I was desperate to find a substitute I really enjoyed. All of the vegan sour cream I found at the grocery store contained oil and processed ingredients so I decided to make my own. When I did I realized just how simple and easy it is to make oil-free vegan sour cream!
Why make vegan sour cream?
Here’s what the Physicians Committee for Responsible Medicine says about dairy and health:
Milk and other dairy products are the top source of saturated fat in the American diet, contributing to heart disease, type 2 diabetes, and Alzheimer’s disease. Studies have also linked dairy to an increased risk of breast, ovarian, and prostate cancers.
Making your own, homemade version of “sour cream” is very easy. All you need is a blender.
How to use vegan cashew sour cream
Here’s 12 ways to enjoy this vegan cashew sour cream recipe:
- …over baked potatoes
- …over nachos
- …over or inside of burritos
- …mixed with other ingredients to make a sour cream-based dip
- …on top of your burrito bowl
- …as sour cream in a baking recipe
- …with a big bowl of bean chili
- …with pasta to make a creamy and tangy sauce
- …in soup recipes that call for sour cream
- …in casseroles
- …with enchiladas
- …with a vegan quesadilla
Note, this recipe is also raw vegan and can be used in your raw vegan recipes 🙂
Cashew Sour Cream
Makes about 1/2 cup
Ingredients
- 1/2 cup raw cashews, ground finely (use a blender or coffee grinder)
- 1/3 cup water + more as needed
- 1-2 tablespoons lemon juice
- Pinch iodized salt
- 1 teaspoon sunflower lecithin, optional
- 1/4 teaspoon whole psyllium husk, optional
Directions
- First, grind cashews to make them easy to blend. Do this by placing the cashews into your blender and grind, or use a coffee grinder. This is recommended if you do not have a high powered blender.
- Next, add lemon juice, water, salt and optional sunflower lecithin and psyllium husk. Blend on high until creamy, about 30 seconds or 1 minute.
- Enjoy immediately, or chill for 30 minutes and serve cold.
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