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Vegan Sour Cream

Vegan Sour Cream Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews
  • 2 tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • ½ tsp fine sea salt
  • ¼ cup cold water

Method
 

  1. If not using a high-speed blender, cover the cashews with boiling water and soak for 10 minutes, then drain and rinse.
  2. Add the cashews, lemon juice, vinegar, salt, and ¼ cup water to the blender. Blend on high for 60 to 90 seconds until completely smooth, scraping down the sides as needed. Add more water a tablespoon at a time if you want a thinner consistency.
  3. Spoon into a bowl, swirl the top, and serve immediately or chill for 20 minutes to thicken.

Notes

If you have a high-speed blender, you can skip the soaking step and blend the dry cashews directly with an extra 2 tablespoons of water. The sour cream will thicken in the fridge overnight, so make it a day ahead if you want a firmer spread.