Cashew Sour Cream
Creamy and tangy vegan cashew sour cream made with just a few simple ingredients! Perfect for tacos, baked potatoes, soups, and more. Dairy-free, easy, and delicious!
Equipment
- blender
Ingredients
- 1 cup raw cashews soaked in hot water for 30 minutes
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Add all ingredients to a high-speed blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning—add more lemon juice for tang, more salt for flavor, or more water for a thinner consistency.
- Store in an airtight container in the fridge for up to 5 days.