Cashew Sour Cream

Made with cashews instead of dairy, this vegan sour cream can be used as a topping for any soups, chili, or taco dishes you usually top with sour cream.

• Preparation Time: 5 mins
• Total Time: 5 mins
• Calories: 76 Calories

Ingredients

• 2 teaspoons fresh lemon juice
• 2 teaspoons rice vinegar
• 1 cup raw cashews
• 7 tablespoons water
• 0.5 teaspoon kosher salt

Recipe Instructions

Step 1

Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.

Step 2

Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.

Step 3

Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.