I’ve heard a lot of people say they could go vegan if it didn’t mean sacrificing cheese. Unpopular opinion here, but for me, the biggest sacrifice of any vegan/dairy-free diet is sour cream.
Like a lot of dairy products, sour cream can be pretty polarizing. People either really love it or find it just plain weird. To be honest, I kind of get it. Generally speaking, when it comes to dairy products, anything “sour” is bad news.
But, weird or not, I’m a huge sour cream fan. It’s such a versatile ingredient. It can be a dip, a topping, or an ingredient in everything from salad dressings to baked goods. I’ll dip chips into it plain, dollop it onto soups, tacos, and beyond, and even stir it into my favorite chocolate cake batter. I love sour cream, and I have no shame in it.
Unfortunately, while many milk-based products are catching up with the dairy-free trend, there aren’t a ton of great dairy-free sour cream options readily available at the store yet. The good news is, it’s easy to make your own dairy-free sour cream at home. In this recipe, you’ll learn how to make a dairy-free sour cream that tastes delicious and works in all of your favorite recipes.
All About the Nuts
It’s no secret that nuts are often a key player in dairy-free products. Almond milk and cashew milk are two of the most popular dairy-free milks out there.
This dairy-free sour cream recipe goes the cashew route. If you’ve ever tried making your own nut milk/creamer/etc. at home, this recipe will seem familiar enough. Like any nut-based dairy substitute recipe, everything starts with soaking the cashews.
The cashews need to soak for 6-8 hours, so you will want to plan ahead before whipping up a batch of this dairy-free sour cream. I find soaking them overnight works well.
Fortunately soaking the cashews is really as difficult as this recipe gets. I remember when I first started making dairy-free products, I was so intimidated by the process. But it really is so easy. Once you know how to make dairy-free sour cream, (or any dairy-free product, really), you’ll see just how simple it really is to make clean, healthy, dairy-free food in your own home.
Once the cashews have soaked, just drain and add to a blender with the remaining ingredients. Pulse until you get that perfect creamy sour cream consistency.
And speaking of the remaining ingredients, this recipe also includes apple cider vinegar and lemon to get the subtle, tangy sour cream flavor.
And really, that’s about it. This super easy recipe sticks to just a few simple, clean ingredients.
Despite its simplicity, however, this recipe makes a picture-perfect sour cream that will suit all of your sour cream needs. You can use it in any recipe that calls for sour cream (or wherever you’d usually toss a dollop of it.) Some of my favorite recipes to use sour cream in include:
- French Onion Dip
- Salad Dressing Recipes
- Chocolate Cake
- Enchilada Soup
And that’s just the beginning! There is really so much to love about sour cream. And once you know how to make dairy-free sour cream, you can love it as part of any vegan or dairy-free diet. Enjoy!
Yields: 1 cup | Serving Size: 2 tablespoons | Calories: 106 | Total Fat: 8 g | Saturated Fat: 1 g | Trans Fat: 0 g | Carbohydrates: 6 g | Fiber: 1 g | Sugars: 1 g | Protein: 3 g | Cholesterol: 0 mg | Sodium: 53 mg | Smartpoints (Freestyle): 3 |
- 1 1/2 cups raw cashews
- 2/3 cup water, plus more to cover cashews
- 2 tablespoons apple cider vinegar, optional white vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 2 tablespoons chopped chives, optional
- Add cashews to a glass or stainless steel bowl. Add enough water to completely cover cashews.
- Cover bowl and allow to set for 6-8 hours, overnight works well.
- Drain cashews and add to a blender or food processor. A high speed blender like VitaMix works great.
- Add the 2/3 cup water and remaining ingredients. Pulse until a creamy sour cream consistency. Store in a glass jar, cover and refrigerate for up to one week. Garnish with chives if desired.