• aplantbasedboy

Vegan Sour Cream


There are a few discoveries that have really propelled vegan cooking forwards, and for me, the invention of cashew cream has to be one of my absolute favourites. Whoever first thought of using nuts to make plant-based cream deserve a medal! It's such an easy, wholesome way of creating the perfect creamy vegan dish, and something I never would have thought of a few years ago. Now, I use it for everything! But one of my absolute favourite recipes so far has to be this vegan sour cream.


This recipe has truly changed my life, and I now find myself adding this sour cream to almost any meal where I get the chance. It's one that has featured a few times on this blog already in other recipes, but it's just so good that I think it really deserves a post of its own too. With only a few steps and ingredients, it's a really quick and simple way to add an extra layer to your meal, and the recipe makes enough for a crowd, or to last you for a few meals.


This sour cream goes perfectly with my vegan nachos and loaded sweet potato, but also makes the perfect topping for my easy bean chilli, or even my vegan bean enchiladas.




 

Ingredients (serves 8)

  • 100g soaked cashew nuts

  • juice of 1 lemon

  • A handful of fresh chives (optional)

  • 1/2 tsp apple cider vinegar

  • 1/2 tbsp nutritional yeast

  • 6 tbsp soy milk (or other plant-based milk)

  • salt & pepper


 

Method:

  1. Begin by weighing the cashews, before leaving them to soak in a bowl of boiling water for 15 minutes.

  2. Once soaked, drain the cashews and add them to a food processor, along with the soy milk, lemon juice, apple cider vinegar, nutritional yeast, salt and pepper. Blitz on high speed for 10 minutes until completely smooth. If the cream is too thick, add an additional splash of soy milk.

  3. (Optional) Finely chop the chives before stirring them into the sour cream, saving a few for garnish.

  4. Transfer the sour cream to a bowl, serve and enjoy!


So, there you have it; my super-quick and easy vegan sour cream! If you try this recipe please let me know what you think by writing a comment below! I'd love to hear your feedback. Also, if you have any questions, be sure to check the FAQ section below or feel free to ask me directly in the comments.

 

FAQs

  • Q: What can I serve sour cream with?

  • A: The best thing about this sour cream is that it can be served with just about anything! Try it as a dip with vegetables, bread or pizza, drizzle it over your vegan nachos, salad or baked potato, or serve a big dollop with my easy bean chilli.


  • Q: How should I store this sour cream?

  • A: If you don't manage to eat it all in one sitting, you can store any left-overs in a sealed container in the fridge for about 3 days. If the cream thickens slightly, just add a little water or plant-based milk until it returns to the desired consistency.

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