Vegan Sour Cream
This dairy-free sour cream is quick to whip up! Don't forget to soak the cashews beforehand (see methods above). We suggest preparing early so that you can let chill!
Servings 1 cup
Equipment
- Blender (ideally high powered)
Ingredients
- 1 cup cashews pre-soak beforehand
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
Instructions
- Soak cashews using either the prolonged soak or boil method mentioned above. Drain and rinse them.
- Add cashews, water, lemon juice, apple cider vinegar, and salt to your blender. Blend until smooth, stirring as needed.
- Taste test! Add more water for a thinner consistency or more lemon juice if you prefer a more sour flavor.
- Chill for an hour before serving (optional).
Notes
Store in an airtight container in the refrigerator. Vegan sour cream should last for around 5-7 days.