Vegan Sour Dip

 

Being vegan comes with a lot of great health benefits. But does lack the choices of food one can have or many substitutes. It is because there are not many products for which vegan substitutes are available. Even if there are some, they do not taste the same.

 

But when you are eating vegan food, you surely need to have vegan sour cream, to combine well with your food. So here it is the vegansour cream recipe. It is simple, made from ingredients that you can get in your kitchen or nearby grocery store, and as tasty as the dairy cream.

 

Taste and Flavor

This super-rich sour dip is tangy and creamy as well. And it is only made from five ingredients. It is easily storable, and you can ever freeze the sour dip for up to 5 months.

 

What do you require to make this vegan sour dip?

The vegan cream requires some ingredients from your kitchen, and they are just five in number. You can even call it a five-ingredient sour dip.

It requires:

• Cashews: The cashews go into the dip in a raw form, neither dry roasted nor in oil/butter.
• Yogurt (Vegan/Non-dairy)
• Lime Juice
• Salt
• Vinegar ( Apple Cider Vinegar)

 

Are there any substitutes for the ingredients?

Yes, you can substitute the ingredients in the vegan sour cream recipe.

You can definitely replace the lime juice with Lactic acid. This recipe is vegan and cheese less for obvious reasons. The addition of Lactic acid adds a tinge of cultured cheese. You can substitute it for a 1-1/4th teaspoon of lactic acid and 1-2 teaspoons of water to maintain the consistency of your sour dip. You can add few teaspoons if required on blending.

 

The yogurt to use?

Add vegan yogurt to the recipe. The yogurt you are using shall be unsweetened. If you cannot find unsweetened yogurt, choose the one that has the least amount of sugar in it, as it might make the cream a little sweeter.

Do not bother with the color of the yogurt. A slighter off-white color does not affect the taste of the recipe.

 

How to make the c?

 

Preparation Time: 10 Minutes

Total Time: 10 Minutes

Servings: 8 portions

 

• Cashews: 3/4th cup of cashews (Soak the cashews in water for at least 6 hours before use)
• Non- Dairy yogurt: 1/2 a cup (unsweetened)
• Lemon Juice: 2 tablespoons
• Salt: As per taste (3/4th teaspoon goes well for this recipe)
• Apple cider Vinegar: 3/4th teaspoon

The steps to the recipe:

Follow the steps below for making a sour dip or a vegan sour cream recipe:

• Take all the soaked cashews and drain out water from them.
• Now, take a blender with high power and the one that can blend the ingredients to a smooth paste. Add the cashews, the yogurt, and the lemon juice first, and then add the vinegar and salt.
• You can add a little more lemon and salt as per your taste preferences.
• Give all the ingredients a blend and refrigerate for at least 2 hours before serving. You can keep it for four or five days for consumption.

How well it goes with other side dishes?

This sour cream goes pretty well with several other dishes.

• You can use it as a dressing for salads, wraps, tacos. 
• It goes well with sauces and soups.
• It even makes a pretty good combination with pancakes and baked food.
• You can drip it over baked potatoes or even use it in your favorite pasta recipe.

Tips for the Recipe:

• If you are trying the vegan sour cream recipe for the first time and unsure about the taste, the sourness, and the saltiness, Use a little less quantity of the vinegar, lime juice, and salt than written over here. Grind all the ingredients, taste the dip, and add more of it as per your taste.
• If you find your Sour cream too thick to your liking, you can add a little water, yogurt, or non-dairy milk and adjust the consistency as per your requirement.
• The cashews need soaking for at least six hours. You can increase the time but not less than six hours. Soaking the cashews for a lesser time can result in the gritty texture of the cream.
• If the blender you are working with is not so high and powerful - soak the cashews for a little more time. It helps in getting the creamy consistency.
• You can use the whole cashews or the ones that are available at grocery stores in pieces. The ones used in the recipe are the whole pieces.