" A vegan sour cream recipe that’s smooth and creamy, rich and tangy. Just 5 ingredients and 5-minutes and exactly what you’re looking for in a dairy free sour cream substitute. "
- Debra Klein
Place 2 cups cashews in a bowl and cover with boiling water. Soak for a minimum of 1 hour, or up to overnight. Drain, rinse and drain cashews again.
Place soaked cashews, garlic clove, lemon juice, apple cider vinegar and fresh water in high powered blender. Blend until creamy. Scrape down sides. Blend again until smooth.
Sour cream will thicken as it sets and thicken a bit more once refrigerated, so add more water if needed for desired consistency.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.