14 Sep Vegan Sour Cream
One of the hardest things about giving up dairy, besides the cheese, was sour cream and greek yogurt. I used to top everything with sour cream…and then I switched to greek yogurt…which is a much healthier option, but still doesn’t work if you can’t have dairy. So I ran across this recipe in one of my searches…tweaked it slightly, and there ya go. Not exactly like sour cream, but has a good creamy texture and gets the job done.
This is also an excellent base for any kind of creamy sauce or dressing you want to create. I like to add a bunch of cilantro and top black bean patties, or add a bunch of basil and top stuffed peppers…the possibilities are endless. Once I discovered “cashew cream”, I knew I could step up my vegan game.
Vegan Sour Cream
- 3/4 cup raw cashews
- 1/2 cup water
- 1/2 tsp sea salt
- Juice of 1 lemon
- Soak cashews for at least 15 minutes in cold water.
- Drain cashews and add 1/2 cup water, salt and lemon into a food processor or blender and blend until creamy and smooth.