Dairy Free Sour Cream

This is the best dairy free sour cream recipe! It is so good that you would never know it's also vegan and plant based. Easy to make with only five ingredients including cashews and coconut milk, it's the perfect topping for baked potatoes. It also makes a great dip and is Whole30, paleo and low in sugar too!

Why you will love this recipe:

• This plant based sour cream is made with just a few simple ingredients including cashews, coconut milk, sea salt, apple cider vinegar and lemon juice.
• It's so quick and easy to make and is ready in less than five minutes.
• This vegan sour cream is so creamy and delicious!
• This lactose free sour cream is the perfect topping for baked potatoes and also makes a great dip for crackers, chips or raw vegetables and goes great with nachos.
• This recipe is also gluten free, paleo and Whole30 compliant.
• This sour cream is made with no yogurt and no tofu.
• There is no need to ferment this sour cream, or add any bacterial cultures to make it.
• You can use this sour cream in so many ways! For topping potatoes, adding to soups, topping nachos or making dips, dressings or sauces.

If you like vegan sauces you will also love homemade vegan cheese sauce and vegan mascarpone.

Taste and Texture:

This sour cream is thick and creamy with a flavour this is a little tangy, and a little sour.

Key ingredients and substitutions:

• Raw cashews - Cashews form the base of this creamy sour cream. Be sure to use raw cashews and not roasted or salted cashews. If you can't have cashews I would use pine nuts instead. 
• Coconut milk - Coconut milk is used to help make this sour cream thick and creamy. I recommend using full fat coconut milk to keep this sour cream as thick as possible.  
• Sea salt - Just a pinch of salt is all you need to enhance the flavours of this recipe. 
• Apple cider vinegar - Apple cider vinegar is used to help give this recipe that perfect tangy taste, just like traditional sour cream. 
• Freshly squeezed lemon juice - To add just a bit more sour flavour to bring it as close as possible to true sour cream. 

How to make this recipe:

Step one:

First, place all the ingredients into your food processor or high speed blender.

Step two:

Then blend all the ingredients until they are smooth and creamy.

Chef's tips:

• You may want to add a little extra apple cider vinegar, lemon juice or water if you want a slightly thinner texture.
• This sour cream will become firm in the fridge. If you want to make it creamy again simply place it back in your food processor with a little extra liquid (choose from lemon juice, apple cider vinegar or water) and blend it until smooth.

How to serve:

You can use this sour cream in so many ways! You can use it to top baked potatoes or baked sweet potatoes, as a dip for crackers, tortilla chips or raw vegetables. It can also be used to top nachos or as a topping for soups and chilis. You can also use this sour cream to make sauces, dips and dressings.

How to store:

If you still have some of this sour cream left over you can store it in the fridge in an airtight container for up to a week. Just note that it will firm up in the fridge (see the above tips for how to deal with this).

Frequently asked questions:

Other recipes you will love:

• Vegan Cauliflower Soup
• Vegan Asian Coleslaw
• Dairy Free Brownies with Caramel
• Vegan Cilantro Lime Dressing
• Paleo Cauliflower Fried Rice
• Vegan Mac and Cheese

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