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Cashew Sour Cream..the most versatile topping that I’ve been putting on everything for years! All you need is 6 ingredients and a high speed blender. Once you’ve tried it, you’ll want to keep some on hand at all times. Seriously THE BEST. It’s great vegan friendly option for tacos, burritos, chip dip, a cream base for sauces, mashed potatoes and more. The uses are endless!
A few close friends of mine could tell you I’m known for carrying this topping in my purse to restaurants. That’s how much I love it. It’s perfectly creamy, a little tangy, and makes most dishes better. I even add it to pasta to make the sauce creamier.
I’m sure I’ve recommended it as a topping on more posts that I am not thinking of at the moment because I just love it that much!
At first I didn’t think I needed to write a separate post for this sour cream because it’s so simple but since I’ve already referred to it quite a few times, I figure it deserves it’s own post!
Although this recipe is very easy, I have made it enough times (probably a couple hundred!) to know that there a few things that make it taste the BEST.
- Use raw, unsalted unroasted cashews – The only ingredient should be cashews. My favorite cashews are the Organic Kirkland brand of cashews sold at Costco. They’re the best price I’ve found and they have no added oils or flavors. Warning: Don’t buy the Kirkland conventional cashews. They are processed in peanut oil and really ruin the taste of this sour cream.You really need a high speed blender.
- You really need a high speed blender for this! I will always recommend the Vitamix. It is absolutely an investment but they are built to last and come with up to 10 years warranty. Read more about their Warranty and Guarantees here. If you don’t have a Vitamix, the Magic Bullet or Nutribullet single serve cups are both good affordable options for making creamy sauces and dips. I’ve tried making this cashew sour cream in the Ninja Blender and it does not work. It will always be slightly gritty because the blade in the Ninja Blender goes up the stem and really is only capable of finely chopping. If you’re looking for a new blender for vegan cooking, do not buy that one. You will regret it!
- Do not skip soaking the cashews! Although the Vitamix is powerful enough to fully blend raw unsoaked cashews into a cream, soaking them makes them more neutral tasting. I find that when I don’t soak them first, the cashew sour cream is noticeably sweeter. It’s good and fine in a pinch, but soaked cashews is a far better tasting cashew sour cream.
- Store in an airtight glass jar. If you store this cream in an air tight glass jar, it will last a lot longer than if you store it in plastic or in something not completely air tight. A lot of recipes online say cashew sour cream will last for 4-5 days, but I find that I can eat this up to 10 days later when I store it in a mason jar or weck jar.
What to put this on
When I say I put this on practically everything, I really mean it!
Think of anything you used to put dairy sour cream or cream on and swap it out for this. To give you some good ideas of what to put this on, check out these recipes:
- Healthy Instant Pot Mashed Potatoes
- Vegan Chilaquiles with Silken Tofu Scramble
- Crispy Tacos de Papa
- 30 Minute Vegan Fajitas
- Crustless Vegan Quiche
- Vegan Butter Chicken with Cauliflower and Chickpeas
- Instant Pot Refried Beans (vegan, no soak)
- 13 Bean Chili with Cornbread Waffles
See how versatile it is?!
I hope you guys give this recipe a try and end up keeping it on hand at all times like me.
Please leave me a comment down below to let me know how it worked for you!Print
The most versatile topping that I’ve been putting on everything for years! All you need is 6 ingredients and a high speed blender. Once you’ve tried it, you’ll want to keep some on hand at all times.
- 2 cups raw, unsalted unroasted cashews
- 1 cup water
- 1/4 cup lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Soak the cashews in hot water for 30 minutes.
- Drain cashews and add all ingredients to a high speed blender like the Vitamix.
- Blend until completely smooth, 1-2 minutes (if you do not use a Vitamix it could take longer).
- Store in an airtight, glass container in the refrigerator for up to 10 days. This recipe will make about 2 cups and thickens as it cools.
- Do not use cashews that have been roasted, salted or have any additives. The only ingredients of the cashews should be cashews. If you do the result will NOT be the same.
- Soaking the cashews helps remove the sweet flavor of cashews.
- Do not use this larger Ninja Blender to make this recipe. I only recommend using a Vitamix, or blenders that have the single serving cups. Anything else will not get this sour cream smooth enough and it will be gritty! Yuck!
- Storing this in an airtight glass container will allow it to stay fresh the longest.
- Category: Sauces and Dips
- Method: Blender
- Cuisine: American
Keywords: Vegan sour cream, vegan cashew sour cream, vegan dip, vegan cream sauce