Tangy Cashew-Based Vegan Sour Cream
A smooth, tangy vegan sour cream blended from raw cashews, lemon juice and apple cider vinegar. It is rich, dairy-free, and the perfect topping for tacos, chili, or baked potatoes.
Preparation: 10 mins
Servings: 16
Instructions
Step 1: Prep the cashews
Place the raw cashews in a heatproof bowl and cover with boiling water. Let them soak for 10 minutes to soften, then drain and rinse well.
Step 2: Blend until silky
Add the drained cashews, the ¾ cup of water, lemon juice, apple cider vinegar and salt to a high-speed blender. Blend on high until completely smooth and silky, scraping down the sides as needed.
Step 3: Adjust consistency & chill
If the mixture is thicker than you like, blend in a splash more water 1 tbsp at a time. Taste and adjust the salt or lemon juice, then refrigerate in a sealed jar to thicken slightly before serving.
Ingredients
- 1 cup of raw cashews
- ¾ cup of water
- 2 tbsp of lemon juice
- 1 tsp of apple cider vinegar
- ½ tsp of salt
Nutritional Info
per serving
- Calories:
- 45kcal
- Protein:
- 1.5g
- Carbs:
- 3g
- Fat:
- 3.5g