Vegan Sour Cream – oil free

Name: Vegan Sour Cream – oil free
Prep time: 5 min
Total time: 6 min
Ingredients: 1/3 cup raw Cashews ((soaked and drained)); 1/4 cup plant unsweetened plain Yogurt; 1-2 Tbsp Lemon Juice; 1 tsp apple Cider Vinegar; 1-2 Tbsp thinly chopped Chives or Coriander ((optional)); 1/8 tsp Salt ((optional))

This easy to make Sour Cream has a smooth and velvety texture. Its tangy flavour adds a rich and slightly acidic taste and luscious creaminess to many dishes. It’s dairy and oil free making it healthy and guilt free. It comes together in 6 mins and It can be dolloped on top of baked potatoes, chillies, soups, tacos, nachos, enchiladas and quesadillas. It can be combined with herbs, spices, or other ingredients or as a dip for vegetables, chips, or these delicious Courgette Fritters.

Ingredients

1/3 cup of raw Cashews (soaked and drained)
1/4 cup of plant unsweetened plain Yogurt
1-2 Tbsp of Lemon Juice
1 tsp of apple Cider Vinegar
Thinly chopped Chives or Coriander (optional)
1/8 tsp of Salt

Instructions

Step 1 – Add the drained Cashews, plain plant Yogurt, Cider Vinegar, Salt and 1 Tbsp of Lemon Juice to a high speed blender or food processor. Blend until smooth. This will vary according to your blender. Try it and adjust for saltiness and tanginess. I like it very lemony so I added another 1 Tbsp of Lemon Juice.

Step 2 – Once you are happy with the flavour and texture, keep it in a glass container in the fridge for up to 3-4 days. I like to add fresh herbs like Chives or Coriander and black Pepper just before serving.

Step 3 – Serve it on top of baked potatoes, chillies, tacos, nachos, enchiladas and quesadillas or as a dip for vegetables, chips, or these delicious Courgette Fritters.

About the Ingredients

Cashews: Soak the Cashews overnight or in hot water for at least 30mins. Discard the soaking water, rinse with fresh water and drain the cashews before using. Use raw Cashews. If you can’t find raw cashews you can substitute for Yogurt only but it will not be as creamy and it will have a more runny consistency.

Yogurt: Use an unsweetened natural plant Yogurt. I’m using unsweetened Soya yogurt but you can use coconut or any other plain unsweetened Yogurt. The texture and taste will vary according your chosen yogurt so you may need to adjust the amount of lemon and Salt to get a balanced Sour Cream.

Coriander or Chives: You can easily substitute with Parsley, Dill, Mint or any fresh herb you have at home. It will change the flavour slightly but it will still be delicious. Fresh herbs add depth, aroma, and vibrancy. Fresh herbs offer a healthier alternative to salt, sugar, and artificial flavourings.

How to serve: You can use it on top of baked potatoes, chillies, soups, tacos, nachos, enchiladas and quesadillas. It can be a dip for vegetables, chips, or these delicious Courgette Fritters.