I can confidently say you’ll be blown away when you try your first taste of this vegan cashew sour cream. At least, if you’re anything like me.
Because holy yum. If you’ve been avoiding dairy, you might think to yourself, “Holy crap – this is what I’ve been missing. This is life-changing. LIFE CHANGING!!!” You might also do a happy dance – a literal one that’s sort of a combination of that classic Flashdance scene and Snoopy kicking his feet like a bunny.
I mean, if you’re anything like me.
Cashew sour cream is super DUPER easy to make, and guys. It is SO good. If you’re looking for a sour cream substitute, THIS IS IT.
Plopped on chili, served up with quesadillas, plopped on nachos. Basically, you’ll be doing a lot of cashew sour cream plopping when you make this recipe. It’s totally plop-worthy.
It’s also silky smooth and – with lemon and apple cider vinegar lending a good amount of tartness – really does taste a lot like sour cream.
You’ve probably at least heard of cashew sour cream by now, but if you haven’t, let me assure you that I am definitely not the brilliant mastermind that came up with the idea. I’ve been making it for years – well, over two, to be exact – since I had to cut dairy from my diet. I don’t remember where I originally saw the idea that has gradually morphed into my own cashew sour cream recipe, but the earliest instance I can find online is here, on a blog called Gluten Free Bay.
So what’s in cashew sour cream, you ask? Well, cashews, of course. Soaked in water to soften them up and ensure a nice, smooth consistency when pureed. Then, you add lemon juice and apple cider vinegar for that classic sour cream tang. Then some salt for savoriness. And a bit of water. Then puree the heck out of all of it and watch it come together into a glorious substitute for sour cream that’ll make your dairy-free days so much more pleasant.
Especially when a bowl of chili is involved.
Plop-worthy!
Okay! Here’s how to make cashew sour cream (hint: it’s so, so easy)
We’re talking raw, unsalted, whole cashews. That’s it.
This is so they blend up all nice and smooth and perfect.
You can do the quick-soak method or the not-so-quick-soak method.
Yup, just pour them into a colander or wire mesh sieve to drain the soaking water. Rinse, then place the cashews in the blender. Because next up, it’s time to …
Add 1/3 cup water, 2 tablespoons lemon juice, 2 teaspoons apple cider vinegar, and 1/2 teaspoon sea salt to a high-speed blender (like a Vitamix) along with the soaked cashews.
Then puree for about a minute until it’s silky smooth.
By gosh, you’ve done it. Delicious, right?!
Here’s the full-blown, printable recipe. Happy plopping!