Simply Super Sour Cream That’s Vegan And Homemade……Yeah That’s right!
A must-try Sour Cream recipe that’s sure to delight
Sour cream is an incredibly versatile cream that enhances entrees and works well with both savory and sweet dishes. It’s such an integral part of a Taco night and an awesome topping on your favorite Mexican dishes. Wait….it doubles up as a savory dip when mixed with your favorite fresh herbs-a great accompaniment with crispy sweet potato wedges and works wonders dolloped on twice baked potatoes! Add it on to a soup to give it a depth or take your pasta sauce to a new level with a spoonful of sour cream. It’s also a perfect base ingredient for Ranch or Salad dressings.
Sour cream is creamy, smooth and tangy which makes it great in sweet recipes too! It works very well as a frosting on loaf cakes and cookies, adds decadence to a cheesecake and moistens a Chocolate Bundt cake. And a dollop of whipped sour cream on a bowl of fresh mixed berries is just heavenly, you’ll agree.
This recipe is a great raw vegan find and is for the keeps. It’s a no fuss 5 ingredient recipe and takes only minutes to make and can be stored for a fortnight to enhance all those dishes – savory and sweet.
So, here’s to a vegan sour cream that’s super easy and super tasty!
- 1 cup cashews, soaked overnight
- ¼ cup + 2 Tbsp fresh lemon juice
- ¼ tsp sea salt
- 1 tsp nutritional yeast
- ½ cup water
- Place all ingredients into your blender (or Vitamix)
- Blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy.
- Transfer to a mason jar or other airtight container.