For all dairy-free people out there who love dairy but cannot have it, here is an amazing alternative for sour cream. It is simple and easy to make, full of healthy fats and freaking delicious. I created this recipe for a dairy-free sour cream long time ago for my girlfriends Courtney and Michelle. They both can’t have dairy, as they get weird coughing and sneezing fits, but this dairy-free sour cream is the best alternative to the store-bought sour cream I have ever come across. So, here is How To Make Dairy-Free Sour Cream.
The ingredients I used for this sour cream recipe are very basic. For creaminess and silky texture, I used cashews. I didn’t soak them, but if you have time, you can do that as well (soaking nuts has its own benefits).
Since sour cream should have that sour edge, I decided to use lemons. But I must say that for this recipe lemons are kind of sweet. So, another key ingredient is limes. Combined, these two do something amazing. Lemons indeed add that acid lemony flavour, but a bit of sweetness as well. Now, if I add freshly squeezed lime to this, my dairy-free sour cream will be sour, with that zesty kind of flavour.
I will need some water as well, but since I want this to be super thick, it is better to add just a couple of tablespoons. If it gets really thick and you want to adjust the consistency, you can add more water while blending. It is especially important to be careful with water if you use soaked cashews since they already contain some water.
After blending for a minute or so, it is good to check the taste and texture. At this point, I usually add a pinch of Himalayan salt, and that’s all. I want this to be really white, so I don’t add pepper or anything of that sort. What’s cool about this dairy-free sour cream is that it will get whiter as it sits because of the lemon and lime acids.
To check the texture, take some of the cream and rub it between your fingers. Cashew nuts have this type of sandiness in them, and if you can feel something like that in this sour cream, then continue blending for one or two more minutes.
What you will get as the end product is freaking good dairy-free sour cream that is even better than the store-bought one. It mimics the texture of the conventional sour cream, it is really white, and the taste if epic. This is real goodness and since it is rich in plant fats, you don’t have to worry because it will serve your body as well.
You can now feel free to experiment and turn this sour cream into something even more fabulous. For instance, I had people writing me and sending pictures about how they turned it into tzatziki by adding cucumbers and mint leaves. It can be a fantastic dip for tapas, a dressing on a coleslaw or even for a Sunday barbeque.
I’m waiting to see your recipes and pictures. Share them on Facebook.
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.