The Most Delicious Vegan Plant-Based Sour Cream

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The Most Delicious Vegan Plant-Based Sour Cream

Since going Vegan and Plant Based over a year ago, I have been looking for a sour cream recipe that we could make at home that was easy and one that my family would like.

We are huge Taco Tuesday fans in our house and we have many dishes that pair great with sour cream.

One of the things I love about having a recipe blog is that we are always looking for new ways to make our favorite foods from scratch. Especially dressings, dips, and sauces.

Since our family is also oil-free we try and avoid the dressings, dips, and sauces in the stores; they are usually full of oil or have other added ingredients that are unnecessary in a plant based or vegan diet.

This recipe is made using just a few ingredients you can easily find in the grocery store

Raw cashews

Lemon

Apple Cider Vinegar

Sea Salt

Water

Instructions:

Add the raw cashews to warm water and let sit about 10 minutes, drain, and rinse.

Add all the ingredients to a high speed blender and blend until smooth.

Adjust ingredients to taste.

This plant-based sour cream is oil-free, dairy-free, and can be made in under 10 minutes.

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We have used it on our Homemade Tortilla Bean Soup, nachos, and on our newest recipe coming soon, our Fiesta Potatoes.

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Enjoy it with our Fully-Loaded Plant-based Nachos
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or on top our Tortilla Bean Soup

Plant-based Sour Cream

Plant-based Sour Cream

Prep Time: 5 minutes
Total Time: 5 minutes

This Plant-based sour cream is dairy-free, oil-free, and made using raw cashews.

Ingredients

  • 1 ½  cups raw cashews  
  • 1 cup water
  • 2 tablespoons apple cider vinegar (from the mother)
  • 1 tablespoon fresh lemon juice (about 1 lemon)
  • 1 tsp Himalayan or sea salt

Instructions

  1. In a high-speed blender or food processor add all the
    ingredients and mix together until smooth 
    Add additional ingredient to desired taste.  If you do not have a high-speed blender or food
    processor, you will want to soak your cashews before-hand.  In a small bowl add in cashews and hot water
    and let soak for about 10-15 minutes. 
  2. For added flavor, add your mixture to a plant-based yogurt
    and mix together until smooth.  You can
    use a plant-based yogurt like Kite-Hill’s Unsweetened Almond Yogurt and enjoy!

Notes

Store unused amount in an airtight container in the refrigerator for up to 3 days.

Enjoy!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #cleanfoodmama on Instagram. Cheers, friends!

Here are some Vegan and Plant Based Taco Tuesday Recipes you might like:

The Best Fully Loaded Vegan Plant Based Nachos

Loaded Portobello Mushroom Nachos

The Best Vegan Plant Based Mexican Street Corn

Outstanding Vegan Sweet Potato and Black Bean Burrito Bowl

The Most Excellent Sweet Potato and Black Bean Tacos

Here are the Kitchen Essentials we used to make this recipe:

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Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.

3 Comments

  1. Pingback: 15 Vegan and Plant Based 4th of July Recipes - Clean Food Mama

  2. Pingback: The Best Vegan Plant-based Mexican Street Corn - Clean Food Mama

  3. Pingback: The Most Excellent Sweet Potato and Black Bean Tacos - Clean Food Mama

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