Vegan Sour Cream without Cashews
User Reviews
5
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Prep Time
5 mins
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Chilling time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
5 (yield: 2 ½ cup)
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Calories
419 kcal
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Course
Condiments
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Cuisine
American
Vegan Sour Cream without Cashews
Description
The Vegan Sour Cream without Cashews recipe approximates traditional sour cream using unsweetened plant-based milk and yogurt as a base, enhanced by rice vinegar and lemon juice to achieve acidity. Sugar and salt balance the flavor. The mixture emulsifies into a creamy sauce through slow incorporation of sunflower or similar neutral oil by blending. Maintaining room temperature for all ingredients improves emulsification and texture.
The resulting sour cream has a smooth, thick consistency with mild tanginess and richness from the blended oil. The recipe allows optional addition of minced jalapeño, scallion, garlic, dill, or chive for flavor variations. The emulsion will thicken when chilled and may separate after a few days, warranting re-blending before use.
This vegan sour cream can replace dairy sour cream in recipes, dressings, or as a condiment. It provides plant-based creaminess without cashews.
To ensure best texture, use a powerful blender and drizzle oil slowly over about one minute for stable emulsion. High-quality fresh oils improve flavor. Soy milk is recommended for better emulsification due to lecithin content.
Ingredients
- 1 cup plant-based milk room temperature, unsweetened
- ¼ cup plant-based yogurt room temperature, unsweetened
- 1 tablespoon rice vinegar
- 2 teaspoons lemon juice
- 2 teaspoons sugar
- ¼ teaspoon salt
- 1 cup sunflower oil vegetable oil, or canola oil
Optional additions for variations:
- 1 jalapeño roasted over an open flame and then minced
- 1 scallion minced
- 1 clove garlic minced
- 2 tablespoons dill minced
- 2 tablespoons chive minced
Instructions
- Place the unsweetened plant-based milk into a blender along with the yogurt, rice vinegar, lemon juice, sugar and salt.
- While the content of the blender mix at medium speed, slowly drizzle the oil over the course of 60 seconds. Placing the oil into a square container (that you can pour out of the corner from), or a pitcher with a spout helps make pouring easier and less messy.
- Once all oil has been added, turn the blender up to high speed and blend the mixture for another 30 seconds until you achieve a smooth and creamy emulsion.
- Once your mixture is thick and well-emulsified, use the sour cream immediately, or store under refrigeration for up to three days. It gets a bit thicker once it has chilled for at least 2 hours. Depending on what type of milk you use, it may separate after a couple of days, and require re-blending before use. If you have a choice, soy milk is best for this recipe because it contains lecithin, which helps support emulsification.
- If you want a fun flavored sour cream, stir in roasted and minced jalapeño with minced scallions, or introduce an herby dimension with minced garlic, dill, and chives. Get creative!
Notes
- Use room temperature plant-based milk and yogurt to promote smooth emulsification.
- Slowly drizzle oil over about 60 seconds for stable, creamy texture.
- Use a high-powered blender for best results and smooth emulsion.
- Choose fresh, high-quality neutral oils like organic sunflower, vegetable, or canola oil for better flavor.
- Soy milk is preferred for improved emulsification due to its lecithin content.
- Re-blend the sour cream if separation occurs after refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5(yield: 2 ½ cup)
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 45g | 69% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 37g | 185% |
| Sodium | 186mg | 8% |
| Potassium | 75mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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