Vegan Sour Cream #vegan #recipes

Vegan Sour Cream #vegan #recipes

Do you miss dairy sour cream? I used to cherish sour cream before I went vegetarian; a dab to a great extent made nourishment increasingly delightful and fulfilling.

All things considered, presently you can make your own one of a kind solid vegetarian sour cream at home in a short time! It's so basic, with only 4 fixings (+ salt/water). I trust you try it! At my home, we quite often have this in the fridge, prepared to add to our bean stew, enchiladas, burritos, tacos, heated potatoes and then some.

As of late, I've found an approach to make this basic cashew based sour cream surprisingly better, and I'm eager to impart it to you! So read on, companions.

You can freeze it well. I frequently freeze my cashew based sauces and dressings without any issues. You can freeze a part in a cooler cordial holder, or even pour into an ice solid shape plate, at that point pop them into a cooler pack once solidified for single serving segments of veggie lover sour cream.

I trust you love this Veggie lover Sour Cream! It's tart, rich, light and very scrumptious. Maybe my preferred method to eat it is in a heated potato with chives. Basic and scrumptious. Appreciate!

Also try our recipe Vegan Black Bean Soup

Vegan Sour Cream #vegan #recipes #easy #dinner #soup

Vegetarian Sour Cream, made with 4 fixings and 5 minutes. It's thick, velvety, tart and the ideal substitute for dairy sour cream!


  • 1 1/2 cups raw cashews
  • 3/4 cup water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt


  1. 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't have a high powered blender.
  2. 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.
  3. 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.
  4. 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!

Read more our recipe : Baked Turkey Egg and Cheese Muffins

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