Vegan Sour Cream
This creamy dairy-free sauce is incredibly versatile, serving as an excellent substitute for traditional sour cream, goat cheese, ricotta, and mozzarella. It's easy to prepare and yields about 1 cup of rich, tangy deliciousness.
Price per Serving
Instructions
- 1
If you soaked your cashews, drain and rinse them until the water runs clear.
- 2
In a blender, combine the raw cashews (1 cup), water (0.5 cup), lemon juice (1 tbsp), apple cider vinegar (1 tsp), fine sea salt (0.25 tsp), and dijon mustard (0.25 tsp). Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to additional water (0.5 cup), as needed.
- 3
Taste and add an additional lemon juice (1 tsp) if you would like more tang, or additional [fine sea salt] if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
- 4
Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of [water] later, if necessary.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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