Here's a delicious dairy-free recipe for cashew sour cream that's both tangy and rich. It's easy to make in your blender, and it's ready in just 5 minutes!
Ingredients
1cupraw cashews, soaked - see notes
6tablespoonswater
1tablespoonwhite vinegar
1teaspoonnutritional yeast
1lemon, juiced
¼-½ teaspoonsea salt, to taste
Instructions
Drain the cashews and then add them to your blender with water, vinegar, nutritional yeast, lemon, and ¼ teaspoon of salt. Blend on high speed until smooth. Taste and add an extra ¼ teaspoon of salt, if desired.
1 cup raw cashews, 6 tablespoons water, 1 tablespoon white vinegar, 1 teaspoon nutritional yeast, 1 lemon, ¼-½ teaspoon sea salt
Pour the cashew sour cream into a bowl. Serve immediately or store in a covered container in your fridge for up to a week. Note: this sour cream will thicken when it's chilled.
Notes
To soak the cashews, place them in a jar and fill the jar with water. Leave the jar in your fridge for 4-24 hours. If you have a high-powered blender (like a Vitamix), you can avoid soaking the cashews. If you have a regular blender, the cashew sour cream may not be perfectly smooth.