This dairy free sour cream is the perfect compliment to your favourite Mexican dishes. Try this for your next taco Tuesday night, (or any night!) with these Vegan Tacos or Nachos. It’d also be a great dip for your next veggie tray.
This dairy free sour cream (or cashew cream) is easy to make and requires minimal ingredients. First, soak your cashews. Then drain and toss them into a high powered blender (I use my Vitamix). Add the water, lemon juice, apple cider vinegar and salt and process until smooth and creamy. The texture is thick and creamy, just like regular sour cream and tastes AMAZING. Your friends might not even realize that it’s not “real” sour cream.
I like to serve mine after being chilled in the refrigerator for at least an hour. If you didn’t plan ahead and are pressed for time, this may also be served immediately. However, to truly resemble the taste of sour cream, you may prefer it chilled.
How to use your dairy free sour cream
You may use it in any way you would regular sour cream. Here are some great recipe suggestions for you.
- Low Carb Mexican Zucchini Burrito Boats
- Vegan Nachos – Easy & Gluten Free
- Instant Pot Butternut Squash Soup (Or Stove Top)
- Easy Vegan Cauliflower Tacos [GF+Oil Free]
- Pulled Jackfruit Burritos Instant Pot or Stove Top
- Instant Pot Vegan Chili (or stove top)