Vegan Sour Cream

Vegan Sour Cream #vegan #paleo #dairyfree #lowcarb

Vegan sour cream recipe made without soy. Mind blowingly delicious. Creamy, amazing. Make now.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 8

Ingredients

Instructions

  1. Add raw cashews to a glass container. Cover with water and soak for 6 hours, covered, in the fridge.
  2. Drain and rinse. Add to the jug of your high-powered blender along with all other ingredients: water, lemon juice, macadamia nuts, nutritional yeast, salt and pepper.
  3. Blend until smooth, about 3 minutes. You may have to tamper down the ingredients as you go. The mixture will be thick and creamy. Try to avoid adding water.
  4. Serve with a batch of my Homemade Sweet Potato Tortilla Chips.
  5. Store in an air-tight container for up to 3 days. The sour cream will thicken up over a couple of hours. To make just a bit creamier, add a touch of water and stir.

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Notes

Nutritional yeast: makes this recipe. It must be added. Just won’t be the same without it.
Cashews: you could try using another form of nut here. Perhaps almonds with skin removed or sunflower seeds? I have not tested this.
White pepper: you could try with black, I just like white pepper because it’s mild, yet still has a slight taste of pepper without overpowering the dish.
Soak time: this recipe will not work if you do not soak the cashews.

Nutrition Information Per Serving

  • Calories: 122
  • Calories from Fat: 88
  • Total Fat: 9.8
  • Saturated Fat: 1.6 g
  • Sodium: 179 mg
  • Carbs: 5.9 g
  • Dietary Fiber: 1.2 g
  • Net Carbs: 4.7 g
  • Sugars: 1.4 g
  • Protein: 3.5 g