Name: Sour Cream
Prep time: 10 min
Total time: 10 min
Ingredients: 2 oz raw cashews (soaked in hot water for 10 minutes (about 1/2 cup)); 2 oz blanched almond flour (- I keep this stored in the freezer, it helps to maintain a low temperature for the finished sour cream); 1 oz frozen super sweet white corn ((about 2 tablespoons)); 1/2 tsp kosher salt; 1/2 cup water + 2 tbsp water ((I use 1 ice cube in place of the 2 tbsp water)); 1 tbsp apple cider vinegar (I use Heinz filtered ACV in this recipe; I haven't tried Bragg's yet); 1 tbsp fresh lemon juice (don't omit or substitute)

#plantbased #vegan #oilfree #glutenfree

There are a number of respectable plant-based sour cream recipes out there, but they seem to miss the mark on balanced flavor. Or, after a day or two in the refrigerator, they get… weird. There were so many failed attempts, I pushed this recipe aside until I realized it may be a key to achieving next-level plant-based mashed potatoes, which was my drive for a great plant-based sour cream.

Sour Cream

This is my sour cream recipe. It's great the same day it's made, or a week or longer later. It's bright, balanced, and tangy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Course Condiment

Cuisine American, International

Equipment

High-speed blender such as a Vitamix or Blendtec

Ingredients

The Base Ingredients

2 oz raw cashews soaked in hot water for 10 minutes (about 1/2 cup)
2 oz blanched almond flour – I keep this stored in the freezer, it helps to maintain a low temperature for the finished sour cream
1 oz frozen super sweet white corn (about 2 tablespoons)
1/2 tsp kosher salt
1/2 cup water + 2 tbsp water (I use 1 ice cube in place of the 2 tbsp water)

The Tang Ingredients

1 tbsp apple cider vinegar I use Heinz filtered ACV in this recipe; I haven't tried Bragg's yet
1 tbsp fresh lemon juice don't omit or substitute

Instructions

Soak cashews in hot (not boiling) water for at least 10 minutes
Drain water from cashews. Add cashews, almond flour, corn, salt, and water to a high-powered blender
Blend on high speed for 1 minute (or longer if not fully creamy)
Pour in apple cider vinegar and lemon juice and blend on the lowest speed for just a few seconds until incorporated

Notes

In moving this recipe from the blue index card to the digital file, I thought about how it’s not foolproof. If the blended mixture gets too warm and you add in the vinegar and lemon juice acids, it does some odd things to the flavor. If you run into this situation, which I have in the past, the best option is to add just a *touch* more of each acid to create a sour cream worthy of writing home about.

The next time I make this, I will swap out the 2T of additional water for an ice cube to keep the temperature low during blending.

Tried this recipe?Let us know how it was!

Important!

Sometimes it’s the smaller details that make the difference between mediocre and marvelous cooking. There are two things of importance that need to be considered for this recipe:

Soak the cashews in hot water, ~140 to 170°F for 10-20 minutes.
- If you soak them in boiling water this will bring out too much cashew nut flavor and sweetness which are no bueno in this recipe.
- If you soak them for an hour or longer, this will negatively impact the flavor! Try to stick to that 10-20 minute range.
If you blend the mixture too long and it heats up to a noticeable warm state, this will affect the ingredients. When you taste it before adding the acids, it should be no warmer than just above room temperature. If it’s noticeably warm, cool it down a bit.