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5-ingredient vegan sour cream

5.0

(43)

veganhuggs.com

Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Author : Melissa Huggins

Ingredients

Remove All · Remove Spices · Remove Staples

3/4 cup raw cashews (, soaked in water for 6 hours)1/2 cup non-dairy yogurt (unsweetened (sub plain))1-2 tablespoons lemon juice ((I usually add 2))3/4 teaspoon apple cider vinegar (, more to taste)1/2- 3/4 teaspoon sea salt (, more to taste (I usually add 3/4 tsp))

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Instructions

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Step 1

Drain and rinse the cashews. Discard soaking water.

Step 2

Add all the ingredients to a high-powered blender (starting with the yogurt and lemon juice). Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed. Taste to see if it needs more lemon, salt or vinegar.

Step 3

Pour into an airtight container in the fridge for 1-2 hours to firm it up. It will keep about 4-5 days.

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