If you don’t eat sour cream, but instead of store-bought vegan cream and other vegan creams, you’re looking for a healthier and tastier alternative, then make it at home.
With this recipe, you can prepare a super creamy, slightly sour and, above all, very delicious vegan sour cream from purely vegetable ingredients. Compared to plant-based alternatives available in the store, it has the huge advantage that it is made from whole ingredients, meaning that you don’t consume unnecessary fat with it, and it’s also nutritious.
This is thanks to the cashews used, which, due to their neutral taste, are perfectly suitable for replacing dairy products such as ricotta, cottage cheese, cheese or, in this case, sour cream.
Make sure to use plain cashews (not salted or roasted) and soak them in hot water for at least 1 hour, so that you can puree them to a really silky texture.
Ingredients for 1 serving
- 150 g raw cashew nuts
- 100 ml water
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp brewer’s yeast flakes
- ½ tsp salt
Preparation
Boil the cashews for 1 hour before use with three times the amount of water until soft.
Filter, place in a food processor, add all other ingredients and process until creamy in 1.5-2 minutes.
Spoon into an airtight container and enjoy instead of sour cream, with chips, fried potatoes, or as a vegetable dip.