Cashew Sour Cream

 Sour

YIELD: 1 CUP | TIME: 5 MIN

 

Ingredients:

  • 1 cup raw cashews, soaked and drained

  • 3 tablespoons water

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon raw apple cider vinegar

  • 1⁄4 teaspoon sea salt

Directions: 

Place cashews in a bowl fully covered with water. Soak the cashews for at least 3 hours or overnight and drain right before use. Place all ingredients in a blender. Blend until smooth and creamy. Adjust the amount of water (more or less) to preferred texture or more lemon juice/apple cider vinegar to increase the sour flavor to your liking. The perfect dairy-free substitute for sour cream!

Tip: You can blend multiple batches of sour cream at a time and refrigerate for up to a week or freeze in small batches for later use.

 

Get more healthy and delicious recipes like this one in our cookbook, Keeping the Holidays Healthy & Delicious!