When we moved to the boonies of rural Maine a few years ago, one of the things that I really missed was easy access to some of my favorite vegan food products. I loved the texture of Tofutti better than sour cream, and mourned that I could no longer easily purchase it. I missed the huge variety of vegan ice creams readily available in large town, Tennessee.
I’ve been skeptical of cashew based sour creams in the past, only because I felt like the cashews lent too much of sweet undertone that I didn’t feel belonged in a vegan sour cream.
Enter: Avocados! Avocados are naturally rich and creamy, and while they aren’t exactly the right color for sour cream, when mixed with cashews and lemon juice, they are beautifully whitened up. With the addition of avocados, the sweetness of the cashew is perfectly masked to create a flavorful and creamy topping for all your favorite savory dishes.
In other news, if you’re looking for a 100% whole food, plant based, vegan alternative to sour cream, we’ve got you covered.
How To Make Vegan Avocado Sour Cream
This is the simplest recipe ever. Just toss your rinsed cashews (soaked if you don’t have a high-speed blender), peeled and seeded avocado, lemon juice, garlic powder, salt, and water into a high-speed blender. Cover and blend on high for 1-3 minutes, or until everything is smooth and creamy.
Place in an airtight container and serve chilled. This recipe tastes even better after sitting in the fridge overnight.
How Should I Use This?
Put a dollop on a baked potato or swirl it into my vegan mushroom chili (pictured below).
Vegan Avocado Sour Cream
- 1 ripe avocado peeled and seeded
- 1/2 cup raw cashews rinsed
- 2 tablespoons lemon juice
- 3/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Place all ingredients in a high-speed blender (like Vitamix or Blendtec), and blend until smooth.