Tangy Cashew-Based Vegan Sour Cream
Smooth, tangy cashew sour cream made in minutes — creamy, dairy-free, and perfect for tacos, chilis, baked potatoes, and dips using pantry staples.
Preparation: 10 mins
Servings: 16
Instructions
Step 1: Prep the cashews
Drain the soaked cashews well. (Quick option: cover with hot water for 10 minutes, then drain.)
Step 2: Blend until silky
Add the cashews, water, lemon juice, apple cider vinegar, and salt to a blender. Blend on high until completely smooth, scraping the sides as needed.
Step 3: Adjust consistency & chill
If thicker than you like, blend in a splash of water 1 tbsp at a time. Taste and adjust salt or lemon. Refrigerate in a sealed jar to thicken slightly before serving.
Ingredients
- 1 cup of raw cashews (soaked, drained)
- ¾ cup of water
- 2 tbsp of lemon juice
- 1 tsp of apple cider vinegar
- ¼ tsp of salt
Nutritional Info
per serving
- Calories:
- 45kcal
- Protein:
- 1g
- Carbs:
- 3g
- Fat:
- 4g