Homemade Dairy Free Sour Cream

Dairy Free Sour Cream (Vegan, Paleo, & Whole30)

Homemade Dairy Free Sour Cream

This homemade dairy free sour cream uses 6 simple ingredients to create the perfect substitute for the classic version. It's creamy, has a tangy flavor, and tastes better than store-bought alternatives! The is the best dairy-free sour cream out there!

Course Sauces/condiments

Cuisine American

Prep Time 5

Total Time 5

Servings people

Calories 167kcal

Author Mary Smith

Equipment

blender

Ingredients

1 cup raw, unsalted cashews soaked in hot water for 1+ hours
1 tbsp apple cider vinegar
2 tbsp fresh lemon juice
¼ cup water
sea salt, to taste
½ cup full fat coconut cream just use the thick part from a can of coconut milk!

Instructions

For best results, soak your cashews overnight (You can do a quick soak by pouring over boiling water. They will be soft enough to blend after soaking for 1 hour!).
Drain cashews and put into a blender.
Add the rest of the ingredients and blend on high for 1 minute until very smooth and creamy. It will be slightly warm after blending.
Refrigerate for 1+ hours for best consistency.

Notes

Suggested Uses

great on top of enchiladas, tacos, chili, baked potatoes, and casseroles
a creamy addition in 7 layer dip and ranch dressing
makes sauces creamier or thicker, and is a good substitute for ricotta in recipes
adds moisture and richness to baked goods
Add a dollop of sour cream on top of taco pasta or in these shredded beef taco bowls!

Storage: Store in an airtight container in the refrigerator. It should last up to one week if stored properly.

Freezer: If you want to meal prep or make this ahead of time or if you just have some leftover that you want to save, you can freeze it! Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Blender: It's really important to use a high-speed blender to get a smooth consistency. If you don't have a high-speed blender, consider soaking the cashews longer. This is the Vitamix blender that I have. You can find great refurbished versions that are more affordable, as well!

Cashews: The longer you soak the cashews, the softer they will be. For best results, soak overnight. Didn’t have time to soak your cashews overnight? You can do a quick soak by pouring over boiling water. They will be soft enough to blend after soaking for 1 hour! Unfortunately different nuts will not work for this creamy vegan sour cream. Blending cashews is a great way to make a creamy sauce for dairy free sour cream.

Nutrition