Vegan Sour Cream Dip is flavorful and easy to make. This dairy-free version of a classic pairs well with your favorite potato chips. And it’s perfect for snacking and entertaining.
This post is sponsored by my friends at Boulder Canyon Authentic Foods. All opinions are my own.
I’ve always loved chips and dip.
While the potato chip was invented in 1853, dips for chips first became popular in the 1950s. And March 23 is National Chips and Dip Day!
I used to limit myself to enjoying this classic duo at parties.
But now I’ve found a smarter choice when it comes to this savory snack.
First, I gave my old favorite creamy dip a makeover, so now it’s free from dairy and mayonnaise.
Second, I’ve switched to better-for-you potato chips from Boulder Canyon.
It’s a winning combination!
Have you tried Boulder Canyon potato chips?
You’ve probably seen them in your local markets or online.
But soon they are getting a new look.
So be on the lookout for the new packaging.
However, rest assured that the chips will have the same great taste and hearty crunch you know and love.
One of my favorite things about Boulder Canyon chips is the wide variety of cooking oils they use such as olive, avocado, rice bran, sunflower and coconut.
And several of the chips are made with only three ingredients.
Boulder Canyon potato chips are the perfect pairing for Vegan Sour Cream Dip.
Pick your favorite flavor based on your lifestyle.
It’s easy since the back of the package clearly lists the “Boulder Benefits.”
I choose the varieties that are gluten-free and vegan.
For this vegan sour cream dip, you can’t go wrong with Boulder Canyon’s kettle cooked chips.
Whether you choose ones cooked in rice bran oil, olive oil, avocado oil, or coconut oil, these chips with a hearty crunch are perfect for dipping.
Making Vegan Sour Cream Dip is really easy.
You may even have all the ingredients on hand in your pantry.
The main ingredient is raw cashews.
I buy the halves and pieces rather than whole cashews since they are less expensive.
And I keep them in the refrigerator so they last longer.
Then for the liquid part of the vegan sour cream dip, I use a combination of water, lemon juice, and apple cider vinegar.
Next are the herbs and spices: dried minced onion, dried dill weed, dried parsley, garlic powder, and salt.
And while my Vitamix is great at blending raw cashews, I recommend soaking them in water for at least an hour.
It makes blending them even easier.
Once the vegan sour cream dip is completely smooth, transfer it to a covered bowl and refrigerate it for at least an hour.
You can also make it a day in advance.
Then when you’re ready to serve, garnish it with some sliced green onions or chives for a pop of color.
And don’t forget the Boulder Canyon potato chips for a smarter choice in snacking!
Vegan Sour Cream Dip and chips is perfect for entertaining.
I love that you can make it in advance to take away some of the stress of having people over.
But don’t feel like you have to wait until you have a party to enjoy this vegan sour cream dip.
It’s a delicious snack anytime you want something savory.
And be on the lookout for Boulder Canyon’s new look coming soon!
Now let’s make Vegan Sour Cream Dip!
Vegan Sour Cream Dip
- 1 cup raw cashews, soaked (See Recipe Notes)
- 1/2 cup water
- 1 Tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 2 Tablespoons dried minced onion
- 1 Tablespoon dried dill weed
- 2 teaspoons dried parsley
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- sliced green onions or chives, for garnish (optional)
- Boulder Canyon potato chips, for serving
- Add the raw cashews, water, lemon juice, apple cider vinegar, minced onion, dill, parsley, garlic, and salt to the container of a high-speed blender. Blend until completely smooth. Taste and add more salt, if needed.
- Transfer the dip to a covered bowl and refrigerate for at least an hour.
- Before serving, garnish with green onions or chives, if desired, and serve with potato chips.