Vegan Cashew Sour Creme
With a little bit of planning to soak the cashews ahead of time, this becomes a very easy and delicious recipe for sour cream. It's perfect on top of a baked potato (as pictured); thick and creamy enough to use for any recipe that calls for sour cream.
- 2 cups raw cashews
- 1/2 tsp Kosher salt
- 2 tsp cider vinegar
- 2 lemons juiced
- 1/4 cup water
- Soak the cashews overnight in a bowl just big enough for them, filled with water to cover the cashews. Cover with plastic wrap. Drain the following day and discard the soaking water.
- Blend the cashews with all of the other ingredients until creamy and smooth. Refrigerate to chill and serve cold. The sour creme will keep for up to 4 days in the refrigerator in an airtight container.
This recipe comes directly from “The Dairy-Free Kitchen” by Ashley Adams. This cookbook has offered me renewed life, providing me with options that balance my dairy allergy with family favorites (e.g. mac n cheese, enchiladas).