Easy Vegan Sour Cream

Easy Vegan Sour Cream

A plant-based spin on a cheese spread that takes 5 minutes and uses only 5 ingredients!

Sour cream or sour dream?

Although sour cream might be besties with chili, baked potatoes, and tacos, it’s not so friendly with my tummy.  In fact, all dairy does not get along with my body.  And I know I’m not alone.

Did you know that cow’s milk is one of the leading allergens in the world?  Depending on which source you look at, anywhere between 40% – 75% of the world’s adult population cannot process cow’s milk.  And unfortunately, that includes sour cream.  But have no fear!  I have the easiest solution for you: Cashew Sour Cream.  Yep!  It’s mostly made with cashews and only has 3 other ingredients that you probably already have in your fridge or pantry.

Real Stories

Before we get to the recipe, I want to tell you my own personal story with dairy, as well as my father’s.

My father’s Migraines:

My father suffered from terrible migraines about once a week throughout his life.  And sadly, this had become a way of living for him.  He tried to cope with the migraines the best he could, but really just accepted their presence in his life.  About six years ago, I suggested to him that he give up dairy to see what would happen.  He took my advice and has not had one. single. migraine. in six years.  (!!!)  True story. This small dietary shift healed him from something he had been suffering from his entire life.  That’s the power of food.

My struggle with eczema:

My own story with dairy is similar.  I suffered with eczema for years.  My dermatologist tried treating it with steroid creams, a very typical response from many doctors.  The creams would work for a day, and then the next day the eczema would be back.  It was painful, expensive, and embarrassing. Plus, I was giving my body steroids on the regular!  Once I eliminated dairy, all my eczema vanished.  It was like a strange magic trick!  Now it only reappears when I occasionally indulge in Greek yogurt or ice cream, but goes away after I stop consuming these products.

My and my father’s stories with dairy are not isolated incidents.  I’ve known so many clients who have experienced a range of symptoms that disappeared when they removed dairy from their diet.  And that’s the tricky part: sensitivity to dairy can reveal itself in many ways: bloating, pain with digestion, headaches, diarrhea, chronic sinus infections, excess eye gunk or earwax, and flaky scalps are often signs that dairy is trying to eliminate itself from the body.

Dairy is addictive:

Did you know that dairy actually has an addictive quality to it?  The proteins in dairy activate the same brain receptors that narcotics such as heroine and nicotine trigger.  And when our brain finds something it likes (that stimulates its pleasure receptors) it wants more of it!  This is not surprising.  That’s why dairy (and cheese in particular) is one of the toughest foods to cut out of a diet.

Why eliminate Dairy?

It appears that humans are the only mammals who continue to drink milk beyond infancy, and also who drink the milk of other animals. Unless you’re nursing a kitten back to health with some cow’s milk, cats and dogs and cows and sheep and whales and elephants and ferrets and panthers and dolphins and rabbits (and any other mammals) aren’t observed drinking the milk of other species out in the wild.  From a biological standpoint, this information does start to make our American obsession with cow’s milk seem a little odd. I mean, we wouldn’t breastfeed a 40 year old, right??

With the incredibly high rate of allergies, intolerances, and sensitivities caused by dairy, it might be a good idea to give it up. Don’t worry.  There are worse things to give up.  (Sunshine? Love? Your smart phone?)  And these days, there are abundant substitutions to some classic dairy products.  Like Sour Cream!

Cashew Sour Cream:

When I make my Cashew Sour Cream, I really enjoy the texture…it’s thick and creamy.  I love to dollop this sour cream on black bean and rice bowls, use as a dip for blue corn tortilla chips or layer inside black bean quesadillas.

This recipe goes well with our Butternut Squash and Black Bean Tacos or dolloped on our Vegan Red Quinoa Taco Salad Recipe!

Specialty Equipment and Ingredients for this Recipe:

Cashew Sour Cream

Vegan | Gluten-Free
Course Side Dish
Prep Time 5 minutes

Ingredients

  • 1 cups raw cashews
  • 1 Tablespoon lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon nutritional yeast optional
  • 3/4 teaspoon sea salt
  • 3/4 cup filtered water

Instructions

  1. Rinse your cashews in a fine mesh strainer to remove any dust or dirt.  Now add to a high powered blender, such as a Vitamix, with lemon juice, apple cider vinegar, nutritional yeast (if using), sea salt and filtered water.

  2. Starting on a low speed start to blend, slowly working up to a high speed.  You may have to stop and scrape down the sides with a spatula.  If mixture is too thick, add more filtered water 1 Tablespoon at a time. 

  3. Blend on high for 1 – 2 minutes, or until velvety smooth. Taste for seasoning. 
  4. Store in an airtight container in the fridge for 7 – 10 days or up to 2 months in the freezer.

Made this recipe?  Let us know with a comment below or tag us with your photos on Instagram @NaturalTastyChef or on Facebook @Alison Charbonneau, Natural Tasty Chef!  We LOVE hearing about and seeing your re-creations 🙂

 

 



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