By What's Cooking? on January 09, 2007
Photo by What's Cooking?
Photo by What's Cooking?
"It blew my mind how much this tasted like regular sour cream! Yes, it's vegan, pareve, non-dairy and raw... But it's creamy as can be, and you can use it in any recipe that calls for sour cream. My lactose intolerant friend who hadn't eaten sour cream in years was in heaven when I served this to her. It refrigerates well. Try it on black bean soup, burritos, nachos, or tamales. You can also use it to cool down spicy recipes, or put a dab of it on borscht (beet soup)."
Serving Size: 1 (24 g)
Servings Per Recipe: 8
"Allow me to begin by giving my thanks for an idea from which to start. I was at a complete loss for a vegan, soy free sour cream substitute until I discovered this one. However, I must agree that this recipe, if followed to the letter, does not taste like sour cream at all (more like cashews and lemon). My solution to the problem was as follows: I omitted the lemon all together and increased the apple cider vinegar to two tablespoons. Voila, perfect! For me personally (not the kids) adding a dash of dill and some garlic added a wonderful twist as well. :~)"
"Love it...make this all the time...like to sometime use rejuvelac and less vinegar...sometimes add mince garlic...love it ww/ me carrots or raw crackers...put it in my raw borscht this past Christmas and thought it was about time I review this gem..."
"Actually, I found this recipe on a blog. It's become a staple in our house. I do up the salt to 1/2 tsp. and I add 1/2 tsp. onion powder and a tablespoon of dried chives to get rid of that cashew taste. My kids can't get enough of it, and I feel great knowing that it's so healthy!"
"Loved this recipe. It was easy, the right consistency, and very close in taste to sour cream. I'm going to try it out with some guacamole next. ;-)"
"This makes my vegan heart sing! It's wonderful, and helps me keep my soy intake down."
"This makes a great basis for add-ins, but would be too plain for me without. I roasted a vidalia onion and a few cloves of garlic to blend in with the cashews. I upped the vinegar, used Bragg's liquid aminos for salt, and didn't use any water at all. Wow, it tasted great!"
"This tastes GREAT in the white chili I made. I plan to try it in other dishes, too. Plain, it doesn't really taste like sour cream, but it's hard to tell the difference in the recipe. For those who can't have dairy, or are watching their saturated fat intake, this is a wonderful substitute."
"I used only 1/2 a small lemon (about 1-2 Tbsp), only 1 tsp of apple cider vinegar, added 2 additional Tbsp of water, and soaked the cashews for 2 days. Delicious!"
"oops think I forgot to rate this on my post... it's a hi 5 for me"
"This recipe did not IMHO taste like real sour cream at all: it tasted of cashews, and lemon ;-) The reason I'm giving it four stars anyway, is that it worked amazingly well as a substitute for sour cream in both hearthy dishes and baking. I'm therefor truly thankful for this recipe!!! Adding half a tbsp of agave syrup made it a little less lemony for me."
"Sorry to say but this didn't turn out well for me. Maybe it was my food processor but I could never get it to be completely smooth (despite the soaking and pureeing for 5-7 minutes in intervals) and the tiny bits of texture weren't appealing at all."
"Wow! This is tasty. Not exactly the flavor of sour cream, but really good nonetheless! Based on some of the other reviews, I decided to leave out the vinegar. I'm sure I'll be making this again. Thank you! Reviewed for Healthy Choices ABC tag."
"I didn't have time to soak the cashews, so I tried blanching them instead. They didn't turn out as well as I'd hoped, so I'll try soaking them correctly next time. I think that I also put in too much lemon juice (I used a rather large lemon), because adding the vinegar made it taste too acidic. My celiac friend and I (both of us have cow's milk allergies) had it with enchiladas, and he loved it! I wasn't so thrilled, but he hasn't had sour cream in a loooong time. I'll try it without the vinegar next time. I was also wondering if this might make a good substitute for tahini, since I'm allergic to sesame also... There are so many possibilities with this! I'm glad I found this recipe."
"I'm a huge fan of regular sour cream, but am a new vegan so I've been looking for alternatives. This version doesn't taste exactly the same, of course, but I was impressed with how close it came. Even my husband really liked it. I'll definitely make it again."