Cashew Sour Cream

1/14/2018

Sour cream used to be one thing I put on EVERYTHING! I mean come on. Creamy, salty, a little tart...yes please! So with my newest Mexican dish Vegan Rajas, I needed to make a sour cream veganized and I did it! This is SO GOOD! Super simple and minimal ingredients. You can put it on any dish you want!

Ingredients:

1.5 cups cashews, soaked overnight
3/4-1 cup water
1/3 cup lemon juice
1 tsp Real Salt

Directions:

Place all ingredients into your blender (I used my Ninja and end up having to use the individual smoothie makers to get it creamy)
Blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy. Add water as needed.
Transfer to a mason jar or other airtight container. Store for up to 2 weeks.

9 Comments

Toni Hurley

3/4/2018 11:40:43 am

When soaking the cashews, do you soak on the counter overnight covered or in the refrigerator?

Lindsi

3/4/2018 11:56:45 am

Hey Toni! I usually just put them in a small bowl on the counter uncovered but you could cover with a towel. ?

Nancy

4/10/2018 09:37:57 am

Does it taste a lot like sour cream?

Lindsi O'Neill

5/20/2018 05:46:33 pm

It is a little different but the closest I've come to with clean ingredients.

Gursharan Toor

5/2/2018 12:00:30 pm

This is phenomenal !!

Lindsi O'Neill

5/20/2018 05:45:14 pm

Thank you!!!

Lisa

5/20/2018 02:46:20 pm

Hi! This looks great! Just a question, What is Real Salt? Can I use Himalayan salt? Thanks!:)

Lindsi O'Neill

5/20/2018 05:45:57 pm

It is just the Remonds Real Salt, Himalayan is fine!

Darya

10/22/2018 02:13:56 pm

Hey there! What kind of cashews do you use?

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