Comments on: Vegan Sour Cream

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 23 Sep 2022 19:30:34 +0000

In reply to Sandra. Hi Sandra, I would stick with the raw cashews because they have a neutral taste and they get really creamy.

By: Sandra

Sandra — Thu, 22 Sep 2022 17:26:40 +0000

Can you use other nuts to make this?

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 04 Jul 2022 15:45:29 +0000

In reply to Michelle. I'm so glad everyone loved it!

By: Michelle

Michelle — Sat, 02 Jul 2022 23:12:24 +0000

Wow!!! This is excellent. I just made it and was inclined to use my fingers to get every last bit out of my blender. It came out perfect, nice and creamy. My family and I enjoy your recipes. Your site is always my first go too. Thank you!!

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 30 Jun 2021 14:50:14 +0000

In reply to Melinda. Hi Melinda, about 1 week.

By: Melinda

Melinda — Wed, 30 Jun 2021 13:12:15 +0000

How long will this last in the refrigerator?

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 29 Jun 2021 17:39:05 +0000

In reply to Kim.

Hi Kim, if you soak the cashews, drain them well and then continue with the recipe. You can start with a touch less water if your blender will still blend. It shouldn’t seem runny, but keep in mind that it’ll also thicken in the fridge.

With a powerful blender, I skip soaking altogether.

By: Kim

Kim — Tue, 29 Jun 2021 16:23:25 +0000

On soaking the cashews overnight – do you use the volume of water from the recipe, or do you soak them in a few cups of water and then drain before blending (and reduce the amount of water added to the blender)? Would the extra water absorbed by the cashews make the sour cream runnier?