This super easy vegan sour cream is delectably smooth and creamy, a little bit salty, and just sour enough to act as a stand in for any “real” sour cream.
So easy to make, too. You can whip a batch up in just a minute or two. Use it in any recipe calling for sour cream, like my Best Vegan Cheeseburger Dip recipe, for dips, sauces, or just one its own. I also use it in raw recipes, like this Raw Taco Salad. Cashews work best, because they’re so creamy when blended, but macadamias would work great, too, as would almonds.
- 1 cup cashews
- ½ cup water
- ¼ cup lemon juice
- 1 tsp salt
- Blend all ingredients in a high speed blender until very smooth.
And that’s it. As simple as that!