This cashew cream sauce will become a staple in your plant-based vegan cooking routine. With only three ingredients, this deliciousness goes on almost any savory dish. This vegan cashew sour cream sauce is gluten-free, oil-free, soy-free, and absolutely delicious!
This sauce goes great on Black Bean Tacos, Tostadas, Veggie Chili, Veggie Tofu Scramble Chilaquiles, Hearty Breakfast Burrito, Vegan Nachos, Cuban Black Beans and rice, baked potatoes, you name it!
What's nice about this recipe is you can easily adjust the consistency for whatever you're using it for. Meaning, it could be made thicker for a plant-based sour cream to dollop, or thinner for more of a crema sauce to drizzle.
You only need 3 ingredients to make this sauce
- Raw cashews
- Apple cider vinegar
- Lemon
How to prepare
Add cashews to a small pot with water. Bring to a gentle boil and cook for 3 to 4 minutes. Turn off the heat and let the cashews sit in hot water for another 5 to 10 minutes. [*Note: If you prefer a raw sauce, instead of boiling cashews to soften, soak them in water overnight or for at least 8 hours.]
Drain cashews and rinse with lukewarm water to bring the temperature down.
Add softened cashews, freshly squeezed lemon juice, apple cider vinegar, and water to a mini-blender. Blend until smooth and creamy. Add a tablespoon more water at a time to achieve desired consistency. The sauce will thicken a little as it sits.
Salt to taste and enjoy!
Store this smooth and creamy sauce in an airtight container, such as a mason jar. This sauce keeps well in the refrigerator for up to 4 days. Freezing is not recommended.
Frequently Asked Questions
Most store-bought sour creams contain dairy. However, this non-dairy sour cream recipe is vegan because its made with cashews, lemon juice and apple cider vinegar.
Yes, there are store-bought kinds, however, this homemade sour cream is far superior both nutritionally as well as in flavor. Vegan sour creams you may buy at the grocery store have added oil and (dare I say) an aftertaste. This sour cream is made with only 3 ingredients plus water and (optional) salt and takes only 15 minutes to make. Less time than it would for you to drive to the store, locate the vegan sour cream, check out, and drive back home.
Store this smooth and creamy cashew sauce in an airtight container, such as a mason jar. This sauce keeps well in the refrigerator for up to 4 days. Freezing is not recommended.
We hope you love this vegan sour cream sauce as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
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Cashew Cream
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This cashew cream sauce will become a staple in your plant-based vegan cooking routine. With only three ingredients, this deliciousness goes on almost any savory dish. This vegan cashew sour cream sauce is gluten-free, oil-free, soy-free, and absolutely delicious!
Ingredients
- ½ cup raw cashews, soaked and drained
- 1 tsp apple cider vinegar
- 1 ½ Tbsp fresh lemon juice
- ¼ cup water
- salt to taste (I used ⅛ tsp.)
Instructions
Add cashews to a small pot with water. Bring to a gentle boil and cook for 3 to 4 minutes. Turn off the heat and let the cashews sit in hot water for another 5 to 10 minutes. [*Note: If you prefer a raw sauce, instead of boiling cashews to soften, soak them in water overnight or for at least 8 hours.]
Drain cashews and rinse with lukewarm water to bring the temperature down.
Add softened cashews, freshly squeezed lemon juice, apple cider vinegar, and water to a mini-blender. Blend until smooth and creamy. Add a tablespoon more water at a time to achieve desired consistency. The sauce will thicken a little as it sits.
Salt to taste and enjoy!
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Small pot
- Mini blender
- Mason jar (8 oz.)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stovetop & Blender
- Cuisine: Southwestern
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