Recipes>Vegan Recipes
The Sour Cream
by Lauren Toyota from Vegan Comfort Classics
Easy
Makes about 1 cup
Total 25min
Prep 25min
This foolproof recipe for vegan sour cream is a real staple in any vegan kitchen. It’s easy to make and is an unmissable addition to all sorts of dishes, from fajitas and chillis, to baked potatoes and nachos.
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Vegan Comfort Classics
Vegan Comfort Classics
Indulgent, crave-worthy vegan recipes
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All your favourite comfort food
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Introduction
We put this on everything! So don’t be a skeptic. This creamy cashew sour cream does the trick to replace sour cream in your plant-based life. It even works well as a base for other sauces, so if you have a little leftover, repurpose it into something new and delicious. Did somebody say cashew-based ranch or creamy French dressing? No, just me hearing voices again!
Tags
Ingredients
| 1 cup | raw cashews, soaked in hot water for 20 minutes |
|---|---|
| ½ cup | unsweetened nondairy milk or water |
| 2 tbsp | freshly squeezed lemon juice |
| ½ tsp | apple cider vinegar |
| ½ tsp | onion powder |
| ½ tsp | garlic powder |
| ¼ tsp | sea salt |
| ¼ tsp | ground white pepper |
Essential kit
You will need: a high-powered blender.
Method
Drain and rinse the cashews and place in a high-powered blender with the remaining ingredients. Combine on high until very smooth.
Refrigerate for at least 1 hour before serving. The sour cream keeps for up to 7 days in the fridge. I would make and consume this as soon as possible for a fresh taste. This isn’t the best recipe to freeze and keep for longer storage.
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Ingredients
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