![]() Mix it with dry ranch mix for an amazingly tasty and ea.5-ingredients for the best quality and it tastes just like the real thing.Smooth and creamy texture, perfectly tangy taste…just what you’d expect from regular sour cream.Legit dairy-free alternative to sour cream that goes well in all your favorite recipes like enchiladas, baked potato, vegan chili, and black bean soup.Sea Salt: The recipe calls for just a pinch, that’s all you need!.Garlic: Just one clove is the perfect compliment to the sour flavor.Apple Cider Vinegar: Coupled with the lemon juice, the apple cider vinegar provides the sour flavor needed for this dairy version of sour cream to taste authentic.Lemon Juice: The citric acid in lemon juice helps the dairy-free sour cream behave chemically in baking recipes, similar to the dairy version.The cashews provide a rich base, a smooth consistency and I think it’s the perfect substitute for real sour cream. Raw Cashews: I’ve tried many vegan versions of sour cream and this cashew based recipe is definitely the best.If you’re looking for dairy free sour cream to go on all those mexican dishes you adore, look no further.Ī tangy vegan sour cream is easy to make with just 5-ingredients and will take you just 5-minutes…I kid you not!ĭon’t be stingy…add it to ALL THE THINGS…use it to make salad dressing, and all the dips (it’s especially good mixed with my dry ranch mix), and include it in your vegan baked goods…this sour cream alternative is an over achiever and can handle the heavy load. If I'm in a pinch, I also like to add a little water and lemon juice to store-bought vegan cream cheese for a cheater-method.This delicious recipe for homemade sour cream is the best vegan version around. Cashew-free sour cream: Use silken tofu and omit the water.Lime juice: I love making this recipe with lime juice instead of lemon juice, especially if I'm using it on tacos.Out of apple cider vinegar? Just omit it! I do not recommend replacing the lemon juice with ACV though.Trying to go vegan? Sign up for our (FREE) Vegan Beginner's Guide! Raw cashews are pretty neutral, which is perfect for sour cream. If you are in a pinch, you can use roasted cashews but the flavor will be different - the "roasted" element will really come through. The recommended cashews to use for making the best vegan sour cream are raw cashews. A food processor makes the creamiest cashew sour cream. With either machine, you will have to scrape down the sides often. Sometimes it helps to make a double batch so there is more substance for the blender to work with and move around. You can use a blender if that's all you have, but it may take longer. I've used this inexpensive Hamilton Beach Food Processor for years and love it. A food processor tends to get less "clogged up" than a blender when making thick recipes, such as this one. I recommend using a food processor to make this recipe. You can use just lemon juice and omit the ACV if you prefer. Lemon juice and apple cider vinegar: Both add a tangy element.If you have a high-powered blender like a Vitamix, soaking may not even be necessary but if you aren't sure, it can only help! The softer the cashew, the creamier the sour cream.Īdd this dairy-free sour cream onto black bean tacos, swirl it into tomato soup, use it as a dip for veggies, and drizzle on top of black bean enchiladas or vegan tofu fajitas! You just need 5 simple ingredients to make this vegan sour cream recipe. See this post for more info & 3 methods on soaking cashews: How to Soak Cashews. The trick to creamy cashew sour cream is to soak the cashews so they get nice and soft. ![]() Just raw cashews, lemon juice, ACV, and salt. The ingredients are simple - and you likely have most of them in your kitchen right now. Is this really a vegan food blog without a recipe for vegan sour cream? Creamy, tangy vegan sour cream made with cashews.
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