Adding a tablespoon or two of nutritional yeast gives this sour cream a deliciously savory, umami-rich, slightly cheesy flavor. It's important that the yogurt isn't too thin and runny - look for 'greek style' for best results.

Add some unsweetened non-dairy yogurt! The addition of about half of a cup of unsweetened non-dairy yogurt can add extra creaminess to this sour cream.Another good substitution to garlic and onion powder is a half teaspoon or so of dried ground fennel. In both cases, start with a small amount and then taste and add more if you like. In this recipe, adding a bit of dijon mustard OR a bit of Coleman's dried mustard is a great substitution. I have a good friend who is allergic to garlic and onions, so I've experimented with a few good substitutions. Start with a scant teaspoon, taste, and add more if you like. Add a bit of mustard! Depending on what I'm using it for, a touch of dijon mustard is a delicious addition to this vegan sour cream.In a pinch, you can also substitute both for rice vinegar or white wine vinegar! But, you can certainly use all of one and none of the other. The combination of lemon juice and apple cider vinegar adds tang in a way that tastes balanced to me. Omit the lemon juice or the apple cider vinegar.Since vegan sour cream is so easy to make, as long as we have some cashews in the pantry and almond milk in the refrigerator, we can have as much or as little sour cream as we want, any time we want it. (If you live in a hot, humid climate, you should probably refrigerate raw nuts right away.) And, you can freeze them for much longer. But, most of the time we don't, and the extra ends up in the trash.īut, raw cashews will keep in a cool, dry place for at least a month and in the refrigerator for up to 6 months. Sometimes we'll eat something else that needs a dollop before whatever's left in the container is spoiled. Rarely do we go through the whole container of sour cream in one meal. How many times in my life have I thrown out a container of half-eaten spoiled sour cream? Many. Simply soak raw cashews in hot water to soften them, then puree them in a blender with non-dairy milk, lemon juice, and a few spices.īecause it's so easy to make I think it's actually more convenient than regular sour cream. Not only is this dairy-free sour cream delicious, but it's also ridiculously easy to make. Easy to Make and More Convenient than Regular Sour Cream

Non dairy sour cream recipe