New Sour Cream
A creamy, tangy, plant-based & oil-free sour cream.
3/4 cup
water
1/4 cup
raw cashews
1/4 cup
blanched almond flour
3-4 tsp
apple cider vinegar
3-4 tsp
lemon juice
1/3 cup
potato flakes (17 grams)
- Add water, cashews, almond flour, vinegar, and lemon juice to a blender. Let stand 5 to 10 minutes to soften.
- Add potato flakes right before blending. Blend on high speed 1 1/2 to 2 minutes until creamy.
- Chill. Thickens as it stands.
- Lasts about 5-7 days refrigerated.
Makes about 1 1/4 cup
Kitchen & Pantry Picks
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Notes from Craig
New Sour Cream is a 1:1 substitute for dairy sour cream and is great with dip mixes.
For a tangy sour cream, use 4 tsp each lemon juice and apple cider vinegar. For a milder version, use 3 tsp each.
Changelog
February 7, 2026
Adjusted the acids from 4 tsp to "3-4 tsp" each. Using 3 tsp each creates a milder sour cream.