Vegan Sour Cream
Creamy, rich, thick, and tangy, this vegan sour cream is a perfect dairy-free sour cream substitute. This recipe comes out best in a high-speed blender, such as a Vitamix. If you don't have one, soak your cashews for at least 6 hours, or overnight, before making it. Gluten-free.
- 1¼ cups raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 garlic clove
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon onion powder
In a high-speed blender, place the cashews, water, olive oil, lemon juice, vinegar, garlic, mustard, salt, and onion powder and blend until completely smooth and creamy.
Chill for at least 4 hours. The consistency will thicken up in the fridge.