I wanted to leave some feedback and possible process modifications for anyone else who ran into some gritty snaffus. I can’t tell you how it has expanded my kitchen/wellness journey. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.Hello there! I love this site. If you tried this recipe, please let me know about it in the comments below. If you’re in a hurry, stick it in the freezer for 15 minutes instead.
Vegan sour cream without cashews full#
Plus it will thicken up in the fridge and truly resemble the texture of the full fat version you know and love. Boil some water in a kettle or on stove top and cover the cashews with the boiling hot water for 30 minutes. I like using a quick soak method (as opposed to overnight). If you DO NOT have a high speed blender like a Vitamix, Blendtec, or other powerful tool, soak your cashews first to avoid grittiness. The richness and creaminess is best when using RAW cashews.
You don’t want any roasted flavour in your non dairy sour cream. Whole cashews or pieces work fine, but make sure they are not roasted and not salted. You may also freeze it in an airtight container for up to 2 months. (Possibly longer, but I haven’t managed to keep it longer than that.) Your vegan sour cream will keep refrigerated for up to 1 week.
Use it on your low calorie Mexican zucchini boats.Add some chives over top and serve it as a dip with your next veggie tray.Make some for your next Taco Tuesday with delicious veggie ground taco meat, burritos, or nachos.Refrigerate for 1 hour or longer and then use as desired. If you have a Vitamix or similar powerful blender, you don’t need to soak the cashews first. NOTE: If you do not have a high speed blender, soak your cashews first and then drain.Īdd all your ingredients to a high speed blender and process on high until smooth and creamy. (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.) I make and serve this all the time to vegans and omnivores alike, and everyone agrees, this tastes JUST like real thing. Tastes like the real deal! I don’t often claim that vegan recipes taste like the “real deal” but in this case, it really does taste like authentic dairy filled sour cream.It’s quicker than heading out to the store to grab some. Using only 5 ingredients and 5 minutes of hands on time, there’s just no reason not to make your own vegan sour cream. What you might find in store bought versions is thickeners and preservatives such as carrageenan and other hard to pronounce words. Were there any ingredients here you can’t pronounce? Nope, didn’t think so. Made using wholesome ingredients like cashews, lemon juice, vinegar, water and salt. It’s healthier than the regular stuff.Why use non dairy sour cream? Whether it’s because you’re allergic to dairy, you’ve chosen a vegan lifestyle or you just want a healthier option, this is the perfect solution. It has been updated for content and photos. This recipe was originally published in July 2018. Easy to make, using only 5 ingredients and 5 minutes of hands on time!
Vegan sour cream without cashews free#
Rich and creamy with the perfect amount of tang, this dairy free sour cream is the perfect substitute when you need a non dairy option.
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