Vegan Sour Cream

Vegan Sour Cream

Many years ago, when I was going through hormonal struggles, the first foods I was told to stop eating were dairy and gluten.  For someone that was drinking a latte and eating what I thought were “healthy” cookies for breakfast (they actually weren’t healthy), this seemed like a HUGE undertaking.

I realized fairly quickly that there are tons of amazing substitutes for gluten and dairy.  In the last 9 years since giving up both, I also learned that many of the store bought substitutes are oftentimes full of unhealthy replacements that are not digestible and equally harmful for the body.

I have learned to make many of my own substitutes.

Enter, vegan sour cream.  This cashew based sour cream is DELICIOUS!!  It tastes creamy. It is hearty.  It is versatile.

I have this or another 1-2 sauces on hand at all times.  This simplifies making healthy, quick, nutrient dense and FUN dishes in a snack.

I use this sour cream onL

  • Tacos
  • 7 layer dip
  • Huevos rancheros
  • Avocado toast
  • Drizzled on quinoa or rice dishes
  • In soups
  • On baked potatoes
  • and in many other recipes
Hi! Im Mori. I am a digestive health and nutrition coach. I show people how to turn food into medicine and create magic in the kitchen.

    falafal quinoa bowl
    Loaded potato bites

    Ayurvedic notes:

    • This is a perfect recipe for Autumn and winter.
    • The cashews will:
    • Sooth the nerves due to their heavy, grounding qualities.
    • Promote deeper sleep.
    • Nourish the blood.
    • Act as a skin tonic to support healthy aging

    I hope you enjoy this recipe as much as we do and find that it simplifies your life to have as a kitchen staple.

    Buddah bowl
    Soup with cashew cream

    Vegan Sour Cream

    INGREDIENTS (serves 4-6 people)

    • 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
    • ½ cup water
    • 1 tablespoon lemon juice, or more if needed
    • 1 teaspoon apple cider vinegar
    • Heaping ¼ teaspoon mineral salt

    INSTRUCTIONS

    1. Drain and rinse cashews .
    2. In a blender or magic bullet, combine the cashews, water, lemon juice, vinegar, and salt. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re noticing the mixture is not blending easily, you can add a little more water. This will also lead to a thinner consistency.  Slowly blend in up to ½ cup additional water, as needed.
    3. Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired.
    4. Serve immediately or chill the sour cream for later.
    5. Leftovers keep well, chilled, for about 5-7 days. The sour cream will thicken up a bit more as it rests; you can thin it by adding in small amounts of water as needed.

    NOTES

    CHANGE IT UP: Add 1 tablespoon maple syrup to create a cheesecake like cream cheese to add to desserts, oatmeal, chia pudding and other sweet treats.