Also, try our cashew cream of mushroom soup and our cashew butter cups to see how cashews make everything wonderfully creamy! This is one of those easy essential recipes to have in your repertoire because we all know someone who doesn’t do dairy. It’s all made in the blender so it’s ready in minutes. Ideally, the cashews should soak overnight in the fridge for a nice creamy texture, but you can use our quick soak method in a pinch. Use this vegan cashew sour cream anytime you’d normally use sour cream, like drizzled over crispy potatoes, with Mexican food like tacos or burrito bowls, or even on pizza!
Cashews – soak them overnight in water or use our quick-soak method (see below). White vinegar – helps put the ‘sour’ in sour cream. You could also use apple cider vinegar but it will have a slightly different taste. Nutritional yeast – this popular vegan ingredient is rich in B12, and has a unique savory flavor that resembles cheese. Lemon – fresh lemon juice for lots of tang. You could also use the zest for an added bright pop of lemon! Sea salt – to enhance all the flavors.
If you have a high-powered blender (like a Vitamix), you may be able to avoid soaking the cashews. If you have a regular blender and skip the soaking, the cashew sour cream will not be perfectly smooth. A dollop of this tangy vegan sour cream is perfect on chili. Try our easy vegetarian chili, vegetarian chocolate quinoa chili, or sweet potato chili with chickpeas. Try this dairy-free cashew sour cream with these vegetarian recipes
Pumpkin Spice Tacos Roasted Mini Potatoes with Herbs and Garlic Smoky Roast Potatoes
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