Homemade Vegan Sour Cream

Vegan, gluten-free, grain-free, no bake/raw, oil-free, soy-free, sugar-free

Rich and tangy, this vegan sour cream makes the perfect compliment to any bowl of chili or Mexican entrée. Be sure to soak the cashews in a bowl of water for at least a couple hours (preferable overnight) before you begin.

Yield
3/4 cup

Soak time
2-8 hours

Prep Time
5 Minutes

Cook time
0 Minutes

Ingredients:

• 1 cup raw cashews, soaked
• 1/2-3/4 cup water, as needed
• 2 teaspoons fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/4-1/2 teaspoon fine grain sea salt, to taste

Directions:

1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
2. Drain and rinse the cashews and place in the blender.
3. Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
4. Once it's super smooth, it's ready! Transfer into a small container. The cream will thicken up as it sits.