This dairy-free sour cream is so full of flavor that no one will know the difference. It is the perfect balance of tart and creamy.
Serves: 1 cup | Active Time: 15 mins | Total Time: 3 hrs | Success: 100
Step 1: Soaking the Cashews
- 1 cup raw cashews
Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.
Step 2: Making the Cashew Sour Cream
- 1/4 tsp sea salt, or to taste
- 1 tbsp fresh lemon juice
- 1/2-3/4 cup water, or as needed
- 1 1/2 tbsp apple cider vinegar
To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.
Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.
Use as you would any other flavorful sour cream.
Note: For a more neutral flavored cashew cream, omit the lemon juice and apple cider from the recipe.