After posting the video for my baked sweet potatoes last week, I’ve got tons of requests to show you how I make vegan sour cream at home. So I’m happy to share this recipe with you. To be honest, it’s probably one of the easiest recipes here as all you have to do is throw everything in your blender. I don’t know about you, but these simple recipes are definitely my favorite.
As I mentioned in the video, most vegan sour cream recipes call for cashews. Don’t get me wrong, cashews are great and you can definitely use them for this recipe. However, I think pine nuts result in a more realistic sour cream taste. Plus, unlike cashews, there is no need to soak them.
One of my favorite ways of eating this sour cream is spreading it on top of roasted cabbage. I know it might not sound too appetizing, but it actually tastes amazing. I take 1 green cabbage and cut it into wedges. Then I arrange it on a baking tray lined with parchment paper. At that point, I drizzle the cabbage with a little bit of oil and sprinkle it with salt and pepper. Then I roast it at 400F/205C for 20-25 minutes.
You can dip the cabbage wedges into sour cream or simply spread it on top. It makes a wonderful side dish.
If you’re into homemade vegan condiments, then make sure to check out my recipe for vegan mayonnaise and let me know if you see a recipe for DIY ketchup!
- 1 cup pine nuts
- 1½ tbsp lemon juice
- ½ tsp salt
- ¼ cup water
- Combine all ingredients in a blender and blend for 1-2 minutes until smooth.
- Store in the fridge in an airtight container for up to 5 days.