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    Home » Recipes » Condiments & Dips

    Dairy-free, Gluten-Free Creamy Vegan Sauces

    April 30, 2013 • Updated: May 10, 2018 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Two Variations on Vegan Sour Cream {including one Dairy-free, Gluten-free, Soy-free option}, plus a delicious Chipotle Pepper Sauce that will knock your socks off! 

    2 Variations on Vegan Sour Cream | The Good Hearted Woman

    This first sour cream recipe is amazing stuff! The first time I made it, I was sure it would taste like nuts, but it doesn’t – not at all. In fact, it’s wonderful! Homemade cashew sour cream is far better than store bought vegan sour cream, for so many reasons. Most importantly, it's full of all-natural ingredients. (Have you ever read a vegan sour cream label? If you do, you'll wish you hadn't.) Plus it’s way cheaper to make at home.

    Three Vegan Sauces

    3 Variations on Vegan Sour Cream | The Good Hearted Woman

    Dairy-free, Gluten-free, Soy-free Vegan Sour Cream

    Print Recipe Pin Recipe
    Course: Vegan Sauces
    Author: Renee

    Ingredients

    • 1 cup raw cashews or cashew pieces soaked overnight (must not be roasted or salted)
    • ½ cup almond or hemp milk or cold water (you may need a little more, depending on how thick you want it)
    • ¼ teaspoon salt
    • 1 teaspoon agave nectar or honey
    • 1-2 teaspoon apple cider vinegar
    • Juice of 1 small lemon

    Instructions

    • Cover cashews with water and soak for a few hours, or overnight.
    • Pour off all water, and place nuts in food processor or blender. Add remaining ingredients.
    • Puree until completely smooth and creamy.
    • Refrigerate in an airtight container for up to a week.

    Notes

    Use in any recipe that calls for sour cream. If your sour cream seems too tart, add a little more agave nectar or honey.
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    If you are OK with soy products, here is another wonderful sour cream alternative:

    3 Variations on Vegan Sour Cream | The Good Hearted Woman

    Tofu Sour Cream

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    Author: Renee

    Ingredients

    • 12 ounces Silken Tofu or 9 oz regular tofu and ½ c water
    • ½ c raw cashew nuts
    • 1 Tbs. lemon juice
    • 1 teaspoon salt
    • 1 teaspoon onion powder
    • 2 Tbs. snipped fresh chives or chopped dried chives

    Instructions

    • Place all ingredients in blender except chives. Blend for at least 1 minute until silky smooth.
    • Add the chives and blend briefly (or green sour cream will result if using fresh).
    • Chill and serve. ( This thickens more if chilled).

    Notes

    Variation: Dill Dressing[br] Blend in ½ teaspoon each dill weed, Italian seasoning and garlic powder, 1 Tbs. sugar, and more salt to taste. Add a little water to achieve desired consistency. Now that you have your Dairy-free, Vegan Sour Cream, you can make Creamy Chipotle Pepper Dressing, another delicious recipe from my sister’s amazing Uncle David.
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
    2 Variations on Vegan Sour Cream | The Good Hearted Woman

    Creamy Chipotle Pepper Dressing

    This yummy sauce is good on burgers, sandwiches, as a dip, in stuffed baked potatoes, and just about anything!
    Print Recipe Pin Recipe
    Course: Vegan Sauces
    Author: Renee

    Ingredients

    • 1 red pepper cut in half
    • 3 Tbs. sweet or green onion chopped very fine
    • 2 Tbs. fresh cilantro chopped very fine
    • ½ teaspoon ground cumin
    • ¼ garlic powder
    • ½ teaspoon Wright’s Hickory Seasoning
    • 1 Tbs. tomato paste
    • 1 recipe Vegan Sour Cream or Tofu Sour Cream

    Instructions

    • Arrange pepper halves on a cookie sheet, skin side up, and place under broiler. Broil until skin is black. Peel skin off and dice peppers into small pieces (or save time and chop raw). (Or just use a some jarred roasted peppers from the grocery store. I’ve used the Fire Roasted Florinas Peppers from Costco, and they were wonderful.)
    • Mix peppers and all other ingredients together with Sour Cream. Chill and use when needed. (You can use 2 Tbs. barbecue sauce instead of Wright's seasoning and tomato paste. I used Stonewall Kitchen's Maple Chipotle Grill Sauce, which made it just slightly sweet, and very good.)
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
    « Pumpkin Butter - with Real Pumpkins!
    Cilantro-Lime Dressing »
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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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