Christina Make your own Vegan Sour Cream to top our insanely delicious Texas Style Vegan Chili, nachos, fries, or your favourite dishes. It’s so quick to make, just 5 minutes, and you’re going to love it! So so thick and creamy, and low-calorie, as a spoonful of our vegan sour cream only has 38 kcal!
Sour cream origins come from Eastern European cuisine, and nowadays is very popular worldwide. We used to love it, that’s why we were so eager to veganize it! It’s our favourite topping to add to spicy food, so it makes it easier to consume (I don’t handle spicy food very well unlike hubby ð ) Give this recipe a try, you will enjoy it!
PRODUCTS USED IN THIS RECIPE:
If you liked this recipe, check out our Vegan Mayonnaise (Plain & Spicy), our Easy to Make Vegan Béarnaise Sauce, our Oil-Free & Healthy Vegan Béarnaise Sauce, our Vegan Pink Sauce – Beetalicious, our Garlic Vegan Sauce, and our Vegan Pesto Sauce. And if you want to find some REALLY EPIC SAUCES AND DRESSINGS RECIPES, ALONG WITH OVER 150 OTHER RECIPES, check out our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here and here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).
Thick and Creamy, Super Easy Vegan Sour Cream
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! Weâd also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Equipment
Ingredients
- 3 tbsp refined coconut oil, melted
- 1/2 cup cashews, soaked in boiling water for 2 minutes
- 1 1/2 cup unsweetened soy yoghurt
- 1/4 tsp sea salt
- 1/2 tsp vegan lactic acid powder
- 1 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1/5 tsp xanthan gum
Instructions
- In a high-speed blender, combine the melted refined coconut oil, cashews previously soaked in boiling water for 2 minutes, unsweetened soy yoghurt, sea salt, vegan lactic acid powder, nutritional yeast, apple cider vinegar, and xanthan gum, and blend until very smooth.
- Pour the mixture into a clean jar, seal tightly, and refrigerate for a minimum of 6 hours before consuming.
- Serve a dollop of this delicious vegan sour cream on top of our Texas Style Vegan Chili (recipe link above!), or your favourite dishes.
- Store in the refrigerator for up to a week.
Nutrition
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What an incredible recipe! ITS DELICIOUS!