Best Vegan Sour Cream
This is the most delicious Vegan Sour Cream you'll ever make—I’m sure you’ll agree! It’s packed with umami, irresistibly smooth, creamy, and flavorful.
Servings: 5 servings
Calories: 166kcal
Equipment
- Blender
Ingredients
- 1 cup raw cashews soaked in boiling water for at least 15 minutes or in room-temperature water overnight, and drained*
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon mellow miso (white miso)
- 1 tablespoon nutritional yeast (optional)
- ⅔ cup water plus more as needed (see notes**)
Instructions
- Combine: Transfer the drained cashews to the canister of a blender. Add the apple cider vinegar, lemon juice, onion powder, garlic powder, miso, and nutritional yeast (if using).
- Blend: Add ⅔ cup water if not using miso and nutritional yeast. Otherwise, add ¾ cup water. Blend until smooth, adding more water as needed.
Notes
Cashews: If you own a high-speed blender you can skip soaking the cashews.
Miso and nutritional yeast are optional but I highly recommend adding them for the Best Vegan Sour Cream!
*For nut-free, use form or extra-firm silken tofu instead and omit the water. Transfer the tofu, apple cider vinegar, lemon juice, garlic powder, onion powder, miso, and nutritional yeast (if using) to the canister of a blender. Blend on high until smooth, adding water as needed.
**Water: Add ¾ cup of water if you are not using miso and nutritional yeast, otherwise, add 1 cup of water. Do not add water if using tofu. Instead, only add water while blending as needed.
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 102mg | Potassium: 246mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg
