Having great sauces alongside plant-based meals is a must. Store bought sauces however, tend to be high in fat, (often the first ingredient is oil) and also contain a lot of sugar and salt. The key is to have a few sauce recipes on hand that are simple to make and taste delicious. This Vegan Sour Cream recipe is just that! It contains no dairy, added oil or sugar.
This Vegan Sour Cream takes only minutes to make and can be used on everything from my Cheezy Nachos, the Hearty Potato and Bean Boats, my Mushroom Stroganoff, vegan perogies, in soups (like this One Pot Vegan Tortilla Soup), and even in baking! (Raisin and Sour Cream pie recipe coming soon!)
How to make Vegan Sour Cream
You can make Vegan Sour Cream a few ways. The base can consist of tofu, cashews, coconut or even white beans. I find the tastiest to be cashew.
This plant-based sour cream recipe uses a base of cashews. This eliminates all of the cholesterol and saturated fat found in animal based sour cream, (not to mention hormones and secretions from inflamed and infected cow’s udders… yuck.) Yup that’s a thing…read more about it here.
Many regular sour cream brands in the grocery stores include ingredients such as; milk, cream, dried corn syrup, maltodextrin, artificial color, xanthan gum and natural flavour.
Yuck. Who needs that junk when you can make a kick ass plant-based sour cream with just 6 ingredients!?
This Vegan Sour Cream recipe is super simple and has just the right amount of tang. You just blend 6 ingredients together until smooth and you have vegan sour cream! It lasts for a few days in the fridge and it freezes well. Consider freezing it in ice cube containers to thaw and add to soups, sauces and dressings, or glomp on your potatoes!
www.thevibrantveggie.com
Ingredients
Instructions