And to Daisy….this isnât supposed to taste exactly like sour cream, you need dairy for that. Thank you for posting delicious and simple recipes! However, dipping chips in it with a little bit of crunch was not a downside in the grand scheme of things. Dairy-Free Ricotta Cheese Recipe for Vegans. I ended up making it as written and it was delicious! More about Cookie and Kate », Follow us! Sometimes you just wish you could lick your Vitamix clean! From pasta dishes and mashed potatoes to soups and sauces, cream always adds a silky texture and smooth finish. I am a vegetarian who tries to eat vegan when I can, so this recipe is perfect. I made this and it was great! Soaked my cashews in boiling water for only and hour before I made it, and I think that’s why it took forever to blend smooth. coarse sea salt, salt, salt, pitted dates, maple syrup, hot water and 14 more. Hi Kate, I look forward to trying this! Did you add dijon and salt? This is so delicious and easy to make. I first made it with roasted cashews because that is what my partner brought home. You’re welcome! If you made the recipe, please choose a star rating, too. I have a bunch leftover from another recipe that I would love to use up. A nice attempt but tasted way too much like cashew and not enough like real sour cream. Loved it, thank you for sharing this recipe x. Hello, Im not sure what brand you are using, but I don’t have any dijon that doesn’t meat vegan requirements. Next time will soak overnight. I developed this recipe for my cookbook as a dairy-free sour cream substitute. It was way better than I expected. Do I just need to keep going with the mixing but worry that it will “cook” it. Just made this to use as a side with pierogies. Hi Kate, Itâs so yummy! Last night I tried making your recipe for the vegan sour cream. Creme fraiche. I love it! It was a wonderful accompaniment. Thank you for your comment and review, Trina! Thank you! Could I make this in my food processor? Iâm not vegetarian, but trying to move towards a mainly plant based diet. Crème fraîche is usually made with cream that has at least a 30% fat content. Sweetened condensed milk is essentially evaporated milk with added sugar. I actually think this is great, however, it was on the sweeter side for me. I haven’t tried adding nutritional yeast but will do so next time since we keep it on hand. And tonight, my reluctant 13 year-old pretended not to like it on baked potatoes, and then grinned and said, “It is delicious.” Have stirred it into soup and with burritos, also delicious. Have you ever tried freezing half and thawing at a later date? It is also delicious served in the same way as whipped cream--dolloped on fruit desserts especially. Oh my gosh, this is seriously crazy delicious! Depending on the application, you might want to use this vegan sour cream differently than the ingredient you’re replacing. I tried a bit out just by itself and it was soooooo good I kept going back with the spoon! Also itâs amazing! Iâve made cashew chèvre with mixed results and so I wasnât going to bet the mortgage when I came across this recipe. If the reason you are looking for a creme fraiche substitute is ⦠I made this as written and then added a little additional lemon juice and mustard and the nutritional yeast. Thick, tangy, and reminiscent of true dairy-based natural yoghurt. Did you use toasted cashews, by chance? Leave a comment below and share a picture on. Can these be sustituted without tasting yucky? Posting the recipe as sour cream is just misleading & a really disappointing waste of time. This is one of those recipes! I could just eat it by the spoonful. I usually buy my cashews at Trader Joe’s. Do you happen to know how long this will last once prepared (assuming I don’t gobble it all up in one sitting)? Thanks for sharing! Please let me know if you do! Hey there, I think so but haven’t tried to be sure. We made this using half cashews and half walnuts, but otherwise as written. I feel like this could be used in so many ways … it reminds me of something Iâve had before, but I canât put my finger on it… but whatever it is is so good. Those would be darker and could impart more color. A good staple with many uses. And so easy to make. On a whim, I found your above recipe and figured I’d give it a shot. I love this and my husband, who loves ârealâ sour cream honestly loves this better than ârealâ! If you soaked your cashews, drain and rinse them until the water runs clear. Hi Daisy, I’m sorry you feel that way and are frustrated by this recipe. Have put it on tacos and baked potatoes. I’m happy it passed your expectations, Anya! Hi Sara, that’s an interesting question. I have made this recipe several times, and this is hands down the most delicious vegan, whole food plant-based, oil-free, crap free sour cream I have made yet. I used it in cooking to add a little richness to all kinds of sauces & meals. How to Substitute Sour Cream for Creme Fraiche. It came out surprisingly well but not nearly as white as your pictures show or as smooth (again I think it was just because I used a food processor). It tastes the most like sour cream after 48 hours, but is still pretty good after 24. I have vegan & gluten free variations/substitutions for a lot in the cookbook. The two popular brands that serve the need of a vegan substitute for mayonnaise are Vegenaise and Nayonaise. This recipe for crème fraîche can be made in 15-minuts flat. Vanilla soy ice cream, melted over low heat with soy milk powder until slightly thickened (8-to-1). For recipes calling for ghee, substitute melted soy margarine or canola oil. I have changed up the recipe, doubled the recipe, done all kinds of stuff with it and it is just delicious every single time. If youâre feeling ambitious, make your own crème fraîche with just buttermilk and cream! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. If youâre having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed. This is so good! I do not hum while I eat, so that is high praise. If itâs the tanginess of crème fraîche that youâre trying to emulate, you might like to try ⦠I’m a new-ish plant based eater and this really is the most excellent sub for sour cream that I’ve tried so far. Or, you can even make your own dairy-free sour cream. I find that to be the key. A time-saving tip – cover the cashews with water in a pot, bring to a boil, turn off the heat and cover with a lid, let the cashews soak for 15 minutes. I ended up using it to replace a variety of other dairy-based ingredients: goat cheese, ricotta, even mozzarella and cheddar cheese. My 2 yo also LOVED IT! Hope that helps! Like I said in the post, it’s one of my most-used recipe components (and I still eat real sour cream). Like other comments mentioned, there was not enough volume in my Vitamix above the actual blades so I had to keep scraping it off the walls. Try this Vegan Sour Cream! Creme Fraiche Similar to sour cream, this dairy product is made by adding a bacterial culture to heavy cream resulting in a thick, cheese-like consistency but with a less tangy flavor. I know others love this recipe, it may just not be for you. Our free email newsletter delivers new recipes and special Cookie + Kate updates! I went to three different stores and unfortunately none had any dairy free sour cream. I just saw where I missed that, I swear I read the blog 3 times haha. See our, Please let me know how it turned out for you! However, I think I would like to try and make it a little bit more tangier. You might need to soak them a little longer and adjust seasonings some. Thanks for sharing. Join the discussion today. Can I use this sauce to make pizza… or like Italian pasta? Replacing with one of these mixtures will do the trick. Vegenaise has five different types, is animal product-free and gluten-free and is completely vegan. i added a bit more lemon juice because i like extra tang but i will be making this often! Place cashews,Coconutmilk Yogurt Alternative, vinegar, agave and salt into a blender or food processor. I will try again with more lemon juice to sour it up, but pairing this with vegan lentil barbocoa was fantastic. About to make some sweet potato nachos and looking forward to putting this over the top :-) thank you for the great recipe. OMG i was blown away by this recipe. It did improve to my taste by being in the refrigerator as it did thicken up to where I like sour cream to be, and it did last much longer than than five days. Plain yogurt offers a tangy flavor similar to creme fraiche and a consistency that is just ⦠If you have a Vitamix (affiliate link) or Blendtec, or another blender of equal power, you don’t necessarily need to soak the cashews before blending. Thanks will try…do you know about how long you blend, I am still thinking that I am wimping out and cutting it short because I worry about it “cooking”….thank you so much for getting back to me! However I would like a smoother consistency. Pamela Follett/Demand Media. Making this recipe to try and mimick a local vegan restaurant’s sour cream. Hi Lily! It’s a great substitute for the goat cheese in the quinoa-stuffed sweet potatoes recipe (page 144), and it easily replaced the cheese in my beans and greens quesadillas (page 147). It’s easy to make, too. This is an alternative that is perfect and does its job. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, 10 minutes (plus 4 hours soaking time if needed), Mozzarella on pizza (drizzle this on top instead), Cotija or feta on tacos, nachos or tostadas. The Dijon is completely unnecessary or the recipe says to use way too much… Its kinda gross in there. I soak the cashews overnight and rinse well since we have an old blender but it comes out very creamy. Crème fraiche and sour cream are alike in a lot of ways and they can be substituted on a 1:1 ratio (if your recipe calls for ½ cup crème fraiche, use ½ cup sour cream). Cashews typically work the best as they have a strong protein content and get really creamy. I appreciate it. Would love to try. I haven’t tired freezing it. Accessibility Policy â Comment Policy â Nutrition Disclaimer â Photo/Recipe Policy â Privacy Policy, Subscribe to our newsletter! If you haven’t gotten a copy of my cookbook, Love Real Food, I wholeheartedly recommend it, along with over 475 five-star reviewers on Amazon. Works surprisingly well. How do you get your sour cream so white? Here is a great conversion resource. This velvety cultured cream is used in many ways: as a creamy dip for veggies, for dolloping soups, or even a spoonful over fruit or a dessert. This sour cream will thicken up as it chills in the refrigerator. I cook fresh, vegetarian recipes. Soy milk powder mixed with sugar heated over low heat with soy coffee creamer and soy milk. Hi Elizabeth! Are there other alternatives to use that you know of? I was thinking the lemon juice and vinegar would help make the coconut cream tangy. There is even a soy-free variant. There wasnât enough volume in the blender to effectively blend the cashiers to a smooth texture. I love the regular and dairy-free versions of those recipes! Thank you for trying to make a mock sour cream recipe but this does not taste anything like sour cream. Uses only 4 ingredients and made in 15 minutes or less. An Italian-origin fresh cheese that tiramisu lovers all over the world certainly appreciate. I am so glad I found this. Thanks for joining, Sylvia! Have you ever used this in a sweet recipe? Heat, stirring constantly, until thickened and smooth. *Vitamix note: If you are using the newer wide-base blender container, you’ll need to double this recipe to gain enough traction. I’m not vegan but want to eat non-dairy & was looking for substitutes. It makes quite a lot as well, so when this batch is finished I will experiment with more added flavours eg. All rights reserved. Finally… I love your cookbook my plans to have. Hi, I literally just made this recipe. This vegan recipe will satisfy that craving. I am a newly vegan and this was my first time make something from scratch and let me just say that this recipe will stay with be forever! I digress! Hi Diana! Just made this yesterday to go with your fantastic vegan/vegetarian chili. I’m glad this met your expectations, Linda! Please let me know if you do! I soak my cashews overnight normally when making cashew milk, and just have a cheap blender and no lumps whatsoever! As a substitute for creme fraiche in Keto salmon-filled avocados, try sour cream, mayo, or even a dollop of whipped cream cheese. That was terrible as sour cream but worked as a toast spread. If you are cooking a recipe that calls for butter, such as a sauce or meat or vegetable dish, it's best to replace with a mild-flavored oil such as canola. I’m not quite sure without trying it. Oh my goodness! I’m going to keep tweaking it bit by bit to my own preferences. Also, if you are using this for a dessert recipe, just add a sweetener of your choice and voila! Soy sour cream blended with unsweetened soy milk (2-to-1 ratio). It’s creamy, rich, and tangy, just like regular sour cream. No need to give any of them up, though, with non-dairy milk alternatives such as soy, rice, coconut or nut milk. Affiliate details ». Best vegan sour cream Iâve ever tasted! Yes, I think you’ll be very pleased with your cake if you omit the mustardâgood call. Sure! This is delicious! This is the best vegan sour cream I’ve tried! It gives the chili a nice, creamy texture. I think the addition of Dijon mustard is a game changer. And it keeps for much longer than a few days. I am excited to try this recipe. Hi Elicia! Actually i don’t like chashew. I adore this vegan sour cream! Thanks for sharing these easy, tasty recipes! Ghee has a high smoking point and a long shelf life, making it ideal for curries. It has a milder taste than sour cream and has a similar tang to creme fraiche, and it is the sweetest of the three. I just made this, haven’t put it on anything yet, just prepping for the week. It is often used in recipes to balance out spicy chipotle flavors. I find that cashew tends to be the base for vegan sauces and dips. Thanks, Bailey! I dont like the taste. Thanks for helping me along my new journey. Tried this last night. :). Going vegan has been an easy transition because of recipes like this. Walnuts or hazelnuts would impart a strong flavor, whereas the cashews are more neutral. Crema originated in Mexico and is thinner than either creme fraiche or sour cream. I made burrito bowls at home and my husband loves his sour cream on his burrito bowls and he liked this one better than the dairy one! This is my GO TO sour cream!!! I can have peanuts, almonds, seeds etc. Many dishes have dairy products as a base or staple ingredient. It has slightly less 'tang' than dairy creme Fraiche hence the 4 stars Thank you!! Hi Lay, I’m disappointed to hear that you were not satisfied by this recipe. Fish sauce adds a spot of umami to the sauce, you can use vegan fish sauce as an alternative. I notice your pictures of the recipe are white sour cream… However, unlike Greek yogurt or cottage cheese, it has a high fat and calorie content so for on a diet, crème fraiche may not be the best sour cream alternative. Though I would like to figure out what to add/increase to remove more of the cashew flavor, I cannot wait to use this on Twice Baked Potatoes, Nachos, or Chili. Have you used this like traditional butter in a saucepan? I’m glad you loved it. I made a 1/2 recipe to try it then loved it so much I doubled it so I could have some last for a week or so. Keep in Mind: This a great vegan crème fraîche sub. The consistency was a little too liquidy, but it was delicious on top of some grilled sweet potatoes and black beans!!