I created this sour cream recipe to follow my dreams of creating exceptionally good plant-based, oil-free mashed potatoes. It also works great in dips, but if your dip mix does not contain salt, then I add about 1/2 tsp salt to this recipe. It will thicken overnight.
New Sour Cream
This is my sour cream recipe. It's bright, balanced, and tangy.
Equipment
- Blender ideally a small blender with a flat blade, but a Vitamix/Blendtec will work.
Ingredients
The Base Ingredients
- ¾ cup water
- ¼ cup raw cashews
- ¼ cup blanched almond flour
The Tang Ingredients
- 4 tsp apple cider vinegar I use Heinz filtered ACV in this recipe
- 4 tsp lemon juice don't omit or substitute
The Thickening Ingredient
- ¼ cup potato flakes (17-26g, depending on how thick you would like it to be. I use 17g.)
Instructions
- Add "The Base Ingredients" and "The Tang Ingredients" to a blender and let sit for about 5-10 minutes.
- Add "The Thickening Ingredient" just before blending (otherwise it will absorb the liquid too quickly). Blend for about 1.5 to 2 minutes until ultra creamy.
Notes
Pairs well with mashed potatoes.
Tried this recipe?Let us know how it was!
Adding New Sour Cream to Mashed Potatoes
