Vegan Sour Cream without Cashews
I've created the smoothest, creamiest, and perfectly tangy vegan sour cream recipe – no cashew cream, no tofu, and no coconut oil required! This is the ultimate vegan sour cream you've been searching for! Perfect to make your baked potato dreams come true.
Servings: 5 (yield: 2 ½ cup)
Calories: 419kcal
Cost: $3.50
Equipment
Ingredients
- 1 cup unsweetened plant-based milk room temperature
- ¼ cup unsweetened plant-based yogurt room temperature
- 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 minced dill
- 2 tablespoons minced chives
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!
Video
Notes
🌡️ Temperature Matters
Make sure your ingredients are hitting the blender at room temperature, especially the plant-based milk and yogurt. This little warmth boost sets the stage for smoother blending and a flawless emulsion.
🚿Pouring Like a Boss
Drizzle the oil into the blender as slowly as you can. A 60-second pour might seem like a lot, but trust me, it's the secret sauce for a perfect emulsion – no separation drama later on.
🕰️ No Vintage Blenders Allowed
Step away from that relic you found in your grandmother’s attic circa 1975. While you might get away with a subpar blender or even a food processor, the struggle for a smooth emulsion will be real. Opt for a powerhouse blender like Blendtec; they're the true superheroes of blending.
🌿 Oil is Essential
Upgrade your sour cream game with a top-tier oil – think high-quality organic sunflower, vegetable, or canola oil. Make sure to give it the sniff and taste test; fresh is non-negotiable. It’s simple: if your oil sucks, your sour cream will suck.
Nutrition
Calories: 419kcal | Carbohydrates: 4g | Protein: 2g | Fat: 45g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 37g | Sodium: 186mg | Potassium: 75mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 0.3mg