cashew sour cream

Vegan Sour Cream, made with 4 ingredients and 5 minutes. It&#x27;s thick, creamy, tangy and the perfect substitute for dairy sour cream!

Vegan Sour Cream

raw cashews

water

apple cider vinegar

lemon juice

salt

unsweetened non-dairy yogurt

Quick soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don&#x27;t have a high powered blender.

Drain the cashews and add to high powered blender. Now add 3/4 cup fresh water, apple cider vinegar, lemon juice and salt. Blend until very smooth.

Pour the cashew mixture into a bowl and stir in in the unsweetened yogurt. This is optional, but it brings the sour cream to another level in terms of texture and flavor.

Use immediately, or transfer to a small covered container and refrigerate. It will thicken up as it chills. The sour cream will keep for about a week. You may also freeze this if desired. Enjoy!

This vegan Mexican crema is perfect to finish off spicy Mexican dishes. It&#039;s rich, creamy, and tangy. Warning: you may end up drizzling more than you &quot;need.&quot; But hey, that&#039;s never a bad thing.

Vegan Mexican Crema

raw cashews, soaked (1.72)

water (0.01)

lime juice (0.09)

salt (0.01)

onion powder (0.01)

To begin, soak the cashews in room temperature water for about 12 hours, or overnight (they should be very soft and split easily). After they&#039;ve soaked, drain the cashews and place in a blender with the water, lime juice, salt, and onion powder.

Blend on high until completely smooth, which takes anywhere from 3-10 minutes depending on your blender. Make sure to stop and scrape down the sides of your blender a few times. If it&#039;s too thick for your liking, add more water in 1-2 tbsp at a time (it will thicken up in the fridge).

Serve this crema over sopes, tacos, soups, burritos, rice dishes, etc. Transfer to an airtight container or jar for storage.

https://www.youtube.com/watch?v=3VP_qfkvMxA

If you're looking for a vegan Mexican crema recipe that's rich, creamy, and tangy, you better buckle up.

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

EASY Mexican Crema (Made Vegan)

I don&#39;t know about you, but I can&#39;t find a store-bought vegan sour cream I like! And, the store-bought versions aren&#39;t very healthy either. Instead, make your own vegan sour cream at home with 6 healthy ingredients. Add a little vegan sour cream love to your favorite foods. A dollop will do!

Tablespoon lemon juice (or more if needed (taste

sea salt (add more to taste)

Dijon mustard

If possible, soak the raw cashews overnight. This is not necessary, but makes blending easier

Rinse soaked cashews

Add all other ingredients to a high speed blender.

Blend until smooth

Put in the refrigerator to thicken

Amazing, rich, creamy, vegan sour cream is made with only 3 main ingredients and is also gluten-free, oil-free, sugar-free and WFPB friendly.&nbsp;

Vegan Cashew Sour Cream (gluten-free, oil-free)

tsp salt

Soak for 10 hours or boil cashews for 5-10 minutes to soften them.&nbsp;

Add all of the ingredients into a high speed blender and blend until completely smooth.&nbsp;

Serve immediately or it's best chilled in the fridge for a few hours before serving.&nbsp;

Enjoy!&nbsp;

This is perfect!!! Thank you so much! My last cashew sour cream attempt was a disaster but this turned out amazing! If I halved the recipe do you think it would still blend in my blendtec?
Does it freeze well?

This is an awesome recipe! Quick, simple and delicious - my kind of recipe! Thank you, Danielle! As I'm avoiding salt as much as I can, I will replace 1/4tsp salt with 1/2tsp white miso paste next time and see how it pans out. I love sour cream with chilli and was searching for a good replacement. Your recipe is it, Danielle :). &lt;3

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Top Tags

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The most viewed cashew sour cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine