team @ veganblender
This recipe is so great because it's quick! This is a staple for spur of the moment nachos and tacos. I also use this as a base for other dairy-based ingredients. For instance, I use this recipe as a basic substitute for recipes that require mild cheese like goat cheese, ricotta and even mozzarella.
Our cultured sour cream recipe is my absolute favorite vegan sour cream ( it's even better than store brands ), but it takes two whole days to ferment!
Some days I need sour cream and I need it fast.
Sour cream is one of the few ingredients I thought would be extremely hard to replicate using vegan ingredients. The tangy, creamy flavor seems difficult to match, but with a few simple ingredients we can get pretty close without too much effort.
Vegan Sour Cream Tips
Making creamy vegan sauces, including this sour cream, is much easier using a high-speed blender like a Vitamix or Blendtec.
In some cases you can soak the cashews beforehand to make the process easier when using a less powerful blender, but the texture still might not be as good.
The size of your blender's container will change the minimum amount of ingredients you can use. For instance, we have to double the recipe when using a 64oz vitamix container or else the cashew get stuck under the blade.
Be sure to take into account what you'll be using the sour cream in or on while making it. The sour cream tends to thicken and dry out in the oven and refridgerator.
Although it's great in baked dishes, we find the sour cream is best when added after cooking.
Uses for vegan sour cream
The best part about this recipe is that it is so versatile. I find myself using this recipe, or at least a variation of it, all the time.
We've found that it keeps for about a week, so it's best to make small batches.
Some uses for vegan sour cream include:
A regular dairy-free sour cream topping
Base for queso blanco ( try adding nutritional yeast )
Vegan cheese substitute
Cotija for vegan mexican dishes
A base for creamy vegan soups and other dishes.
As I mentioned earlier this is a very useful ingredient in vegan dishes, and it can make plant-based meals so much tastier. It's especially great when you're craving something creamy
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard.
Blend until the mixture is smooth. You may need to scrape the sides. Add as much as ½ cup of water to get the desired consistency.
Both the salt and lemon juice can be adjusted for taste. Cashews have a naturally sweet flavor, so the lemon juice helps add the tanginess.
The mixture will likely be warm directly out of the blender, so chill before serving.
The sour cream tends to dry out in the fridge. You can stir it or add a small amount of water if necessary.