My friends and I usually share this “tradition” to host a watch party or a movie marathon every last Friday of the month at each other’s house—inclusive of food and drinks, of course!
With now being my turn to host, I have hand-picked the films we will be watching all night long and arranged our house’s living room to make it conducive for a watch party.
With all of this set, the next thing for me to focus on is the food. Of course, what goes well with a movie marathon but popcorn or chips, right? I decided to have chips and dips this time, but with a twist. I will prepare and serve them chips with my all-time favorite vegan sour cream dip.
If you are interested in spinning and adding a new take to your usual sour cream dip to tag along with your chips, this article is for you!
Huh? What is Vegan Sour Cream?
Before we start, I will first define what “vegan” means.
You’ve probably heard or encountered the word already, but to get into the nitty-gritty, the term “vegan” or vegan diet is defined as a diet composite of plants and plant-based products; it does not contain food coming from animals like meat, milk, and eggs.
Now that we’ve got that out of the way, what is vegan sour cream, and what is vegan sour cream made of?
For starters, vegan sour cream is technically a plant-based and/or dairy-free version of the tangy yet creamy sour cream we have been accustomed to dipping our chips in. Because of this, it does not contain the usual fermented milk.
Therefore, vegan sour cream is usually made up of five defining ingredients, namely: purified water (or unsweetened, dairy-free milk), mineral salt, lemon or citrus juice, and vinegar (apple cider or white rice), and raw cashews as its base.
However, I also add some ingredients like tofu or dairy-free yogurt into the mix and oil and miso for the flavoring.
If you are feeling experiment-y, you could also exchange or switch the citrus juice with a tablespoon of lactic acid to get the usual sour cream’s similar or definitive tangy flavor. Just make sure that you add the proportionate amount/volume of water you were supposed to use in the recipe.
Additionally, for that patented oniony taste, some vegan sour cream contains granulated onions. Some recipes also call for nutritional yeast as an additive for vegan sour cream to give its tangy taste.
How Do You Make Vegan Sour Cream
If you are wondering how to make vegan sour cream, there are two usual paths the cashew-centric recipe or the legume-free (cashew devoid) path—both of them being particularly easy to make and prepare; just follow these steps!
The cashew-centric vegan sour cream procedure is so simple that all you need to do is just dump all your ingredients—the cashews, unsweetened non-dairy yogurt or tofu, citrus juice or lactic acid, apple cider or white rice vinegar, and mineral salt—into a high-powered food processor or blender.
Once done, turn the power on and blend until the mixture becomes smooth and creamy.
Make sure to taste the mixture to determine whether there is a need for you to add more citrus, salt, or vinegar.
After this, pour the contents into an airtight container, refrigerate it for at least an hour and a half, then serve!
Just some tips: make sure to soak your cashews in hot water for at least fifteen minutes so that they will be easier to blend and get incorporated with the rest of the ingredients.
How Do You Make Sour Cream Without Cashews
So how to make vegan sour cream without cashews, you say?
You can take this path if you want to avoid eating legumes, especially if you have a nut allergy, but the urge to have a vegan sour cream is undeniable and stronger.
In this cashew-free vegan sour cream iteration, the base you will be using is silken tofu or non-dairy yogurt.
The procedure is just typically the same as the previous cashew-centric recipe: just add your silken tofu, chosen vinegar, lemon/lime juice, white miso, and oil to your food processor; press the button; blend all of them until it is very smooth and creamy.
Remember to wipe off the sides of your blender with a spatula from time to time, and then continue blending the mixture. Lastly, ensure that the mixture is incorporated well.
After refrigerating, you can now serve it along with your chips.
Besides the usual silken tofu, some chefs and home cooks also use unsweetened dairy-free yogurt or even coconut cream as substitutes. However, these two alternatives to the nut-free vegan sour cream can have varying consistency in results, so it’s best to just stick with silken tofu!
So there you have it! My suggested recipes for vegan sour cream—both the usual cashew-centric iteration or the legume-free version— can be used as a dipping sauce for your chips, an alternative for goat cheese, ricotta, mozzarella, or other cheese varieties.
Remember that vegan sour cream comes in different consistencies that go well with specific dishes.
In conclusion, this healthier and more nutritious take on the standard sour cream is pretty much easy to make at home. It can be a good alternative for individuals who have lactose intolerance and milk and nut allergies.
So the next time you and your friends decide to have chips and dips while watching a movie, why not try the vegan sour cream?