A creamy and light vegan take on sour cream that’s sure to impress!  I have searched the store isles for a great vegan sour cream, but found most to be overly tart and unnatural.  The cashews make this recipe very creamy and the lemon juice adds a fresh tartness to it.  It’s hard to believe there is no dairy in it.  Try this recipe and you will never buy sour cream off the shelf again!

Recipe

Prep time:

Servings: 4

Ingredients:

  • 1 cup cashews soaked overnight
  • 1 tbsp lemon juice
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 cup water

Directions:

  • Put everything in the blender until smooth (Vitamix suggested).
  • Enjoy over burritos, taco bowls, or any dish that calls for sour cream.
  • Store the left over sour cream in the refrigerator. It will stays fresh for several days!