And the category is: “Ready in under 5 minutes”!
Creamy and delicious: vegan sour cream!
Having a little jar of my homemade dairy free sour cream in the refrigerator has almost become a routine in our house. Easily made from cashews in less than 5 minutes. Even without cooking!
Aromatic, vegan, simple, delicious. And ideal as a scrumptious dip for many dishes. Such as baked potatoes, vegan calamari, garlic mushrooms from the oven, white bean quesadillas, potato skins, vegan drum sticks with oven vegetables and lots more. But also for simple snacks like vegetable sticks or tortilla chips. And of course my plant based sour cream is very tasty as a side for a vegan BBQ with grill flares.
You see there are just plenty of possibilities to use this delicious plant based dip.
Have you ever tried vegan sour cream? If the answer is no, I really recommend to try out this recipe as quickly as possible.
Ingredients for about 200 ml of vegan sour cream:
100 g cashews
100 ml of water + more for soaking the cashews
2 tbsp. lemon juice
1 tbsp. cider vinegar
1 pinch black pepper, ground
1/2 tsp. sugar
Optional: 1/4 tsp. lactic acid, liquid
(The sour cream already tastes very well without the lactic acid. But using it adds a dairy like depth to the taste.)
1-2 tbsp. chives (freshly cut or frozen)
Soak the cashews in water for at least 3 hours up to overnight.
If you are in a hurry, you could also cook them for 15 minutes instead. You should rather simmer than boil them for that. But, the soaking method tastes a bit better and makes a slightly nicer texture.
Drain the cashews thoroughly after soaking. Then puree them with the water, lemon juice, cider vinegar, lactic acid, pepper and sugar. After a few minutes it should turn into a smooth cream without any nut bits in it. Depending on your blender that might go a bit quicker or slower. In general this works better with blenders with a rather high number of watts. Of course you can also use a a food processor for this step.
Mix the vegan sour cream with the chives and let it rest in the fridge until usage.
I always fill my homemade Sour Cream into small mason jars. This way my plant based sour cream can be kept in the fridge easily for several days. It can therefore be prepared very well.