Dairy-free, Gluten-Free Creamy Vegan Sauces

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! 

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

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

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Course: Vegan Sauces

Author: Renée B. ♥ The Good Hearted Woman

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.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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

Tofu Sour Cream

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Author: Renée ♥ The Good Hearted Woman

Ingredients

• 12 ounces Silken Tofu or 9 oz regular tofu and ½ c water
• ½ c raw cashew nuts
• 1 Tbs. lemon juice
• 1 tsp salt
• 1 tsp 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 tsp 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.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Creamy Chipotle Pepper Dressing

This yummy sauce is good on burgers, sandwiches, as a dip, in stuffed baked potatoes, and just about anything!

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Course: Vegan Sauces

Author: David Hardwick

Ingredients

• 1 red pepper cut in half
• 3 Tbs. sweet or green onion chopped very fine
• 2 Tbs. fresh cilantro chopped very fine
• ½ tsp cumin
• 1/4 garlic powder
• ½ tsp 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.)

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!