Sorry, I guess I should be a little more modest with my statements. Let me try again.
I’ve really outdone myself. Yep, that’s better.
With Cinco de Mayo right around the corner, there’s a few staple recipes that I need to share with you lovely folks in order to build to my grand finale post. So, in the meantime, you get to enjoy more posts than normal over the next week - yay!
Today, we’re going to start with the best damn vegan sour cream. This stuff is gold! I’m actually incredibly proud of all the recipes I have lined up for Cinco de Mayo and I really cannot wait to hear your feedback on them all.
So, back to the best damn vegan sour cream. This was my second time ever attempting to make vegan sour cream and I’m so incredibly happy with how this recipe turned out this time. You’re going to love it!
With just 5 simple ingredients, you too can make the best damn vegan sour cream. It’s creamy, tangy, and perfect for plopping onto all sorts of Mexican inspired dishes. In fact, we topped our left over Mexican Stuffed Sweet Potato Skins with it and it took them to a whole new level. Mind. Blown.
Fresh Lemon Juice
Toss these ingredients into your blender for about 5-7 minutes and you are in vegan sour cream business!
The best damn vegan sour cream is ideal for pairing with all sorts of Mexican goodies: tacos, nachos, dips, loaded potato skins, burritos, enchiladas - you get the idea. It’s also delicious on regular ole baked potatoes or paired with perogies. Basically, you can use the best damn vegan sour cream anywhere you would have used regular dairy sour cream.
So what are you waiting for? Whip up a batch of the best damn vegan sour cream pronto, cause you’re going to need it for a post later this week! Let me know how you like it - leave me a comment and rate the recipe to let us know how you enjoyed it. I hope you love it as much as we do! Also, make sure to post your pictures of the best damn vegan sour cream to Instagram, Twitter, Facebook and Google+ and tag them #glutenfreeveganpantry so we can oogle them!
- 1 cup raw cashews, soaked overnight
- ¼ cup + 2 Tbsp fresh lemon juice
- ¼ tsp sea salt
- 1 tsp nutritional yeast
- ½ cup water
- Place all ingredients into your blender (I used my Vitamix)
- Blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy.
- Transfer to a mason jar or other airtight container.