Vegan substitute for sour cream
I prefer to make my own food, from scratch, and vegan substitute for sour cream is not the exception. It’s much more affordable than store-bought, you can use high-quality ingredients and really know what you put in and what you eat.
Also, by making in from scratch you avoid preservatives and additives .
There’s a lot of hit and miss vegan substitutes for sour cream in the market. If you make your own vegan sour cream you can add , adjust and take away the ingredients to your taste and preferences.
This recipe is extremely simple and everybody can prepare it. You only need 5 ingredients you probably already have in your pantry and less than 5 minutes to make it.
The difference between Vegan substitute for sour cream and a regular sour cream
Classic sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. You need animal’s milk, which is a no-no in any plant based diet. So,to make this vegan version we’ll use cashews instead and we don’t need to ferment it. It’s a simple and quick recipe.
It’s so delicious I could eat it with pretty much everything or just spoon it.
Lastly, this vegan substitute for sour cream is much lower in fat than the traditional sour cream as it’s dairy-free and made with cashews, a super healthy source of fat.
You probably noticed there’s a lot of cashews all over the plant based, vegan recipes. This is because when soaked overnight and them drained, cashews give that familiar creamy texture you can compare to cream cheese or other soft spreads.
Cashews have a mild taste and can flavor them however you want.
They’re a good source of fat and fiber. And because of all those properties they’re so widely used in plantbased diets.
- 1 cup cashews (150 g), raw and unsalted
- 1/2 cup water (125 ml)
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast (optional)
- 1/4 tsp salt
- Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
- Drain the cashews, discard the water, add all the ingredients to a blender and blend until smooth.
- Serve immediately or keep leftovers in a sealed container in the fridge for 3-5 days.
- Cashews are the best nuts to use when you want yo get a creamy consistency. After you soak then they get soft and creamy and are easy to blend.
- You can use vinegar instead of the lemon juice. Apple cider vinegar works well.
- You really need to use a powerful blender to get a smooth and creamy texture. However, if you soak the cashews longer (8-12 hours), your sour cream will have a better texture..but still need a powerful blender to do it.
- You can also add probiotics to get a cultured sour cream, for your gut biota, but I prefer this version because it’s simpler, quicker and less expensive. And I’m sceptical about added probiotics in general.
This post was sourced from Iosune’s website, Simple Vegan Blog. I often use her recipes because they’re simple, nothing too exotic and healthy. She’s the best!
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