5 Ingredients or Fewer

Inclusive Vegan Sour Cream

March 16, 2015
Photo by Chris Bolin
Author Notes

Although there are plenty of store-bought vegan alternatives for products like sour cream, they are rarely satisfying. With just a few minutes of effort, you have a gorgeous cream that is indistinguishable for the common dairy-based variety. My dairy queen roommate even proclaimed in amazement, “I’m eating sour cream!” I promise you’ll never know the difference. —Amanda

  • Makes 1/2 cup
  • 1/4 cup cashews, soaked overnight
  • 4 tablespoons coconut cream*
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon apple cider vinegar
  • Pinch sea salt
In This Recipe
  1. Drain the soaked cashews.
  2. Pour the cashews into a blender with coconut cream, lemon juice, apple cider vinegar and salt. Blend until totally smooth.
  3. Chill until ready to use.
  4. *Note: Coconut cream occurs when the fat separates from the liquid. To get coconut cream, place a can of full fat coconut milk in the refrigerator. The cream will rise to the top and can be scraped off for this recipe.

See Reviews

See what other Food52ers are saying.