Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Odds 'n' Ends, Toppings
Recipe By: other
Vegan Sour Cream
Ingredients
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
- ½ cup water
- 1 T lemon juice, or more if needed
- 1 tsp apple cider vinegar
- Heaping ¼ tsp fine sea salt
- ¼ tsp Dijon mustard
Get the App
Directions
- If you soaked your cashews, drain and rinse them until the water runs clear.
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard.
- 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 ½ cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired.
- Serve immediately or chill the sour cream for later.
- 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.
Chrome Extension
