Making delicious and creamy vegan sour cream is quick and easy. I want to share with you this no-fuss 5-minute sour cream recipe that I make often.

I use it as a dressing, as a base for sauces, dips, pancake toppings, and, of course, a dollop of it will bring sweet potatoes, borscht, or soup to another level.

watch me do it ๐Ÿ˜‹

Cashews are the main ingredient for this recipe. It is essential to soak them for at least six hours (or overnight) with a pinch of salt and a splash of lemon. (see how and why to soak beans, nuts, seeds, legumes, and grains).

Easiest Vegan sour cream โ€“ 2 ingredients + water. Making delicious and creamy vegan sour cream is quick and easy. No-fuss 5 minutes vegan sour cream recipe.

To add a sour taste to the cashew cream, I’m using one of my favorite alkalizing fruits of all – lemon. You can adjust the sourness of your cream to your liking. I love to add four tablespoons of freshly squeezed lemon juice, but some might find that three tbsp are sufficient. So, if you are making your vegan sour cream for the first time, you might want to start with 3 tbsp. and then add more if it feels right to your taste buds. ๐Ÿ™‚

You will end up with about one cup of Vegan sour cream; I store it in the fridge for about four days. On the fourth day, if you have some leftovers, you can incorporate them in your stews, rice, or other dishes.

That’s all I can think of when it comes to the helpful notes for this recipe. It is a swift and straightforward one. Let me know in the comments below if you have any other questions.

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Easiest Vegan sour cream โ€“ 2 ingredients + water. Making delicious and creamy vegan sour cream is quick and easy. No-fuss 5 minutes vegan sour cream recipe.

Vegan Sour Cream

Easiest Vegan sour cream – 2 ingredients + water. Making delicious and creamy vegan sour cream is quick and easy. No-fuss 5 minutes vegan sour cream recipe.
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 10
Total Calories: 72kcal
Equipment
  • vitamix blender
Ingredients
  • 1 cup cashew (raw, soaked )
  • 3-4 tbsp lemon juice (freshely squeezed)
  • 1/4 tsp Himalayan salt
  • 1/3 cup filtered water
Instructions
  • Soak raw cashew nuts overnight for at least for 6 hours. Rinse thoroughly under running water.
  • Combine all ingredients in a blender and blend at high speed until creamy and well-whipped. Do a taste and texture check; add an additional tablespoon of lemon juice if you want it to be more sour, a tablespoon or two of water if you find the consistency to be too dense for your liking*.
  • Transfer your sour cream to an airtight jar. Keep in the fridge for up to 4 days.
Notes
*keep in mind that vegan sour cream will become thicker in the fridge.ย 
Course: condiments, dips
Cuisine: Gluten-Free, Sattvic, Vegan, Vegetarian
Keyword: vegan sour cream
Total Calories: 72kcal
Tried this recipe?Mention @positivepranic or tag #positivepranic!

What about you?

Did you try this recipe? Let me know how it went in the comments below and share a picture of your sour cream on Instagram with the hashtag @positivepranic #positivepranic so that I can see your beautiful creation ๐Ÿ™‚ ๐Ÿ™

Be Alive ๐ŸŒฑ,
โค Love, Julia

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