Drizzle It On (almost) Everything!
I’m not quite sure if it’s because I’m Mexican or if it was just my family, but growing up we loved to put sour cream on EVERYTHING. There was nothing better than a fresh warm tortilla with a slab of refried beans and a drizzle of sour cream. We put it on top of enchiladas, sopes, in soups to add creaminess, even on some Mexican potato tacos for breakfast. You name it, it most likely had sour cream on top of it. I didn’t know it was even possible to like sour cream more, but as a vegan, I do. Vegan sour cream keeps better in the fridge without getting a funky smell, the texture stays consistent, and the best part… there’s absolutely no dairy involved.
Ingredients
This vegan sour cream consists of (soaked) cashews, dijon mustard, jalapeño brine, lime juice, and salt. The cashews is where we get our creaminess, the dijon mustard adds thickness as well as acidity just like our other ingredients. I like to add jalapeño brine for that extra zing, but if you don’t want to get a jar of jalapeños just for a small amount of its brine, apple cider vinegar or white vinegar will work perfectly as well!
Directions
The first step to making vegan sour cream is soaking your cashews. You can soak them overnight if making the sour cream with time, but if making on a whim, I like to soak them by boiling about 2 cups of water. Once the water has boiled, I transfer it into a bowl with my cashews and let them soak for 30 minutes.
Once the cashews are soft, simply transfer all of your ingredients into a high speed blender. I prefer my sour cream on the runny side, so I add ½ cup of water. If you want your sour cream to be thick, try starting with ¼ cup of water, and add water in small quantities until you reach your desired consistently.
Pour your sour cream into a jar with a lid or an air tight container and refrigerate for 1-2 hours or until cold. Refrigerate and use for up to a week!
Vegan Sour Cream
A dairy-free recipe for homemade yet simple sour cream!
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Ingredients
3/4 cup 177.44 ml Raw Cashews
1 tsp 1 tsp Dijon Mustard
1 tbsp 1 tbsp Lime Juice
2.5 tsp 2 1/2 tsp Jalapeño Brine OR 1.5 tsp Apple Cider Vinegar
1/4 tsp 1/4 Salt (or to taste)
1/2 cup 118.29 ml Water
Directions
- Boil 2 cups of water and add to a bowl with the cashews. Allow them to soak for 30 minutes.
- Add your soaked cashews to a high speed blender along with the rest of the ingredients. For a thicker sour cream, start with 1/4 cup of water and adjust until you reach your desired consistency.
- Blend for a couple minutes or until smooth.
- Transfer to an airtight container and refrigerate for 2 hours.
Notes
- Store in the refrigerator for up to one week.
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