Sour cream is one of those essentials that makes switching to a plant based diet seem daunting...but FEAR NOT! Where there is a dairy product, there is a non-dairy alternative! Trust me, I'm lactose intolerant.
This ridiculously easy recipe calls for 5 ingredients, and one of them is water. Chances are, you probably have the rest of them too! So whether you need a topping for your burrito bowl, or baked potato, or chili, we've got you covered with this go to recipe.
This delicious sour cream is from the blogging giant Oh She Glows. The blog is another great resource for plant based inspiration, recipes, and (more recently) all things baby-related. Check out her fabulous blog here.
Vegan Sour Cream
1 1/2 cups raw cashews, soaked
3/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
Salt to taste
1. Soak cashews overnight or put them in a microwavable dish, cover them with water, and nuke them for 2 min. The longer they soak, the smoother the sour cream. But in a pinch, the ol' microwave will work just fine.
2. Add cashews to high speed blender with all other ingredients.
3. Blend until smooth. Add water if needed.
4. Enjoy delicious dairy free alternative.