Description
Our homemade vegan sour cream uses cashews, miso, and lemon juice to recreate the flavors of a traditional sour cream. It's easy to make in a blender, spreadable, and totally dairy free!
Ingredients
- 1 cup raw, unsalted cashews, soaked for 3 hours in room temperature water
- 1/2 cup water
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white miso
- 1 tablespoon olive oil
- 1/4-1/2 teaspoon salt, to taste
Instructions
- Soak cashews in room temperature water for 2 to 3 hours.
- When the cashews are done soaking, drain them and give a quick rinse. Add the soaked cashews, water, lemon juice, olive oil, and miso to a blender and blend until smooth and creamy. It may take a minute or two to achieve your desired consistency.
Notes
The key to this recipe is making sure that the cashews are soaked thoroughly. They will soften up significantly and lend a creamy texture to the sour cream. For best results, soak in room temperature (not cold!) water for 2-3 hours (or up to 4-6 if you have time). If you're short on time, you can soak them in super hot water for at least an hour, but the longer, the better.
Storage: store in an airtight container for up to a week in the refrigerator.
Miso: White miso is the mildest and sweetest miso variety. As the color of the miso darkens, the flavor intensifies and the salt content increases. If you can't find any white miso, yellow miso is a perfectly fine substitute. We wouldn't sub in red miso in this recipe, which has a more intense flavor and may change the taste of this vegan sour cream.
- Prep Time: 3 hours
- Cook Time: 5 minutes
- Category: Dips and Appetizers
- Method: Blender
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 168
- Sugar: 1.6 g
- Sodium: 100.7 mg
- Fat: 13.6 g
- Carbohydrates: 9 g
- Fiber: 1.1 g
- Protein: 5.1 g
