Vegan Sour Cream – oil free
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.
Equipment
- 1 blender
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)
Instructions
- 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.
- 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.
- 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.
Notes
Soak the Cashews overnight or in hot water for at least 30mins. I recommend using a high speed blender for a smoother result.