Although sour cream is not typically “healthy,” there is a way to make vegan sour cream. The other day I was making Vegan Enchiladas and I needed a little vegan sour cream love on top.
Despite trying many store-bought sour creams and throwing them away, I decided to make a vegan sour cream recipe I found online. Unfortunately, I couldn’t find one my family liked that tasted close to the “real deal.”
After playing with several different recipes, and watching my kids and husband make faces, I apparently “nailed it.” First, and foremost, I always suggest you taste as you go. NEVER add spice or seasoning quickly. Everyone has different taste buds, so just because I think it’s seasoned perfectly, doesn’t mean you will think so.
WHAT’S IN MY VEGAN SOUR CREAM RECIPE?
- Raw cashews, soaked for at least 4 hours if you do not have a high-speed blender(I recommend the Nutri-bullet)
- Fresh lemon juice, or more if needed (taste as you go; I love lemon)
- Apple cider vinegar
- Sea salt (add more to taste)
- Dijon mustard
As I said before, I like more salt (typically 1 teaspoon in this recipe, but start with a 1/2 teaspoon and taste as you go). Also, you don’t need a $500.00 blender to make delicious sour cream, dips, and sauces.
IDEAS TO USE VEGAN SOUR CREAM WITH YOUR FAVORITE DISHES
Since homemade sour cream only lasts up to 5 days in the refrigerator, every time I make a batch, I consider my weekly recipes. For instance, this week, I planned a few of my favorites to add vegan sour cream.
Another great way to use vegan sour cream is on my favorite Vegan Chili Recipe!
And, I even add a little Sriracha to make a spicy sour cream for my favorite Ultimate Vegan Lentil Black Bean Burrito Ever!