Vegan Sour Cream
This vegan sour cream is crafted with just four simple ingredients in only five minutes, offering a thick, creamy, and tangy profile that serves as an ideal dairy-free substitute for traditional sour cream.
Price per Serving
Instructions
- 1
Quick soak the raw cashews (1.5 cups): Bring a few cups of hot water to a boil. Add raw cashews (1.5 cups) to a measuring cup and cover with boiling water. Soak for 5 minutes (or 1 hour if not using a high-powered blender).
- 2
Drain the cashews and transfer to a high-powered blender. Add water (0.75 cup), apple cider vinegar (2 tbsp), fresh lemon juice (1 tbsp), and salt (0.5 tsp). Blend until completely smooth.
- 3
Pour the cashew mixture into a bowl. If desired, stir in unsweetened non-dairy yogurt (1 cup) for enhanced texture and flavor.
- 4
Serve immediately or refrigerate in a covered container. It will thicken as it chills. Stores for about a week. Can be frozen.
Nutrition Facts
Per portion
Macronutrients
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