This recipe is from Simple Veganista
BASIC CASHEW SOUR CREAM
This vegan cashew ‘sour cream’ can be used anywhere traditional sour cream is used. Place a dollop on chili, baked potatoes, ect. You can use it in baking when called for.
INGREDIENTS
- 1 cup raw cashews, soaked 2 – 3 hours
- 1/2 – 3/4 cup unsweetened almond milk or water
- juice of one small lemon or about 1 tablespoon
- 1 teaspoon apple cider vinegar
- pinch of mineral salt
INSTRUCTIONS
Soak and drain your cashews. In food processor/high-speed blender, add all ingredients and blend until nice and creamy, stopping to scrap down the sides every now and then. Add a tad more water/milk as needed to create desired consistency. If using fresh herbs, add once the cashew blend is creamy pulsing until just incorporated, or blend in by hand. Best refrigerated for at least an hour before serving but will do fine if served right away. Sour cream will thicken upon being chilled.
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