This creamy, tangy and rich vegan sour cream recipe is perfect for topping your favorite Mexican dishes like tacos, burritos, and also burrito bowls! It’s made from pantry staples, easy, soy-free, gluten-free, dairy-free, healthy, raw, quick.
- If you don’t have a high-speed blender, start by soaking the cashews overnight. If you have a high-speed blender, soak them in hot water for about 15 minutes, drain and rinse.
- Add the cashews, nutritional yeast, apple cider vinegar, lemon juice, salt, and water into the blender and blend on high until you reach the desired consistency.
Important: If your blender’s base is large, you may need to double the recipe for easier blending.
For thinner consistency, add about a tbsp of water.
- Serving Size: 4
- Calories: 201
- Sugar: 1.8g
- Sodium: 7.1mg
- Fat: 15.9g
- Trans Fat: 0g
- Carbohydrates: 11.8g
- Fiber: 1.3g
- Protein: 5.8g
- Cholesterol: 0mg
Keywords: vegan sour cream, vegan sour cream recipe, dairy-free sour cream, how to make vegan sour cream, cashew sour cream