It takes 10 minutes to make and will last up to 5 or 6 days in the refrigerator. Trust me when I say, you won’t miss a thing! Want to know how easy this cashew sour cream recipe is? It’s the perfect diary-free sour cream substitute! How To Store Vegan Sour Cream. Although the Vitamix is powerful enough to fully blend raw unsoaked cashews into a cream, soaking them makes them more neutral tasting. It’s rich, creamy, has a mild flavor which makes it a great sub for regular sour cream in recipes! Your email address will not be published. Making vegan sour cream at home requires 2 important things: soaked cashews and a good blender or food processor. The cashew sour cream is the best for dipping or using as a topping. It’s rich, super creamy and has a little tang from the lemon juice and apple cider vinegar – it honestly tastes really similar to regular sour cream and I was pleasantly surprised after making it! Place a dollop on chili, baked potatoes, soup, and more. Soak the cashews to soften them up a bit. It’s compact and works fantastic! I was INTENSELY skeptical about a cashew-based sour cream, but after having tried Tofutti’s sour cream (no, no, no, no thank you) I was willing to try out the "homemade" thing. Cashews create a rich, creamy and delicious sour cream which is the ideal base for vegan tzatziki! This plant-based tzatziki recipe uses vegan sour cream made from cashews as its base. The longer you soak, the more water they’ll absorb making for less extra liquids needed. Looking for where you can buy Forager Project foods? With only 5 ingredients and so easy to make, you’re going to love this tangy, creamy condiment. I was looking for a non-dairy option to top the healthy sweet potato skins I’m sharing next week and this was the result. It is recommended to soak the cashews before processing. Send me a free vegan starter kit. Forager Project is a family-owned and operated organic plant-based creamery, and we’ve been crafting our plant-based foods in California since 2013. ★☆ I’ve actually never tried a store-bought vegan sour cream before. Make sure to tag your recreations: #eatingbirdfood. Continue with the remaining tortillas, seitan mixture and cashew sour cream to make 4 fajitas, in all. Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews. Thank you for your support. Required fields are marked *, Rate this recipe Free shipping on orders of $35+ or same-day pick-up in store. There are three ways you can do this. I always have it on hand and it tastes similar so that’s my go-to, however I may not need to anymore because recently I realized that you can make sour cream from cashews. Blend everything together and in 2 minutes you have a dairy-free cashew sour cream ready to use however you wish. I recommend you make this the night before so it has time to chill and set up in the fridge. Coconut Milk (canned): heavy cream for full-fat, Half and Half for light Vegan + gluten-free. Add a tad more water as needed to create desired consistency. It requires only five simple ingredients and a blender! You can make a difference for animals used for food, too. With only 5 ingredients and so easy to make, you’re going to love this tangy, creamy condiment. Use lime instead of lemon and add a few sprigs of cilantro at the end for a Lime Cilantro Sour Cream. I prefer to use whole, natural ingredients, so using store-bought processed vegan sour cream isn’t an option. It will thicken as it chills. I recommend Thai Kitchen, Sprouts, and Native Forest brands because others may lend an aftertaste or not separate as well. I’M so happy you’re here try adding a few dill fronds and 1 tablespoon mustard... 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