It has been a long time since I had actual sour cream so I cannot remember what it tastes like but to me, this vegan sour cream version is amazing.
I was first introduced to it when we owned the restaurant. We would add it as a topping to soups, potatoes, chili, vegan quesadilla, tacos, nachos and more.
Vegan Sour Cream
By: Shanine Dennill
Yields: 1-2 cups
Vegan, gluten-free, refined sugar-free, soy-free
1 cup – raw cashews (soaked 2-3 hours or overnight, drained and rinsed)
½ – ¾ cup – water (depends on the consistency you want)
1 – small lemon
1 tsp – apple cider vinegar
½ tsp – Himalayan salt
1 tbs – nutritional yeast (optional)
1. Blend all the ingredients together in a food processor for about 5 minutes until creamy and smooth (be sure to scrape down the sides in-between).
2. Add as much water as you would like to change the consistency while blending.
3. Transfer to a container.
4. Refrigerate (lasts for about a week).
* You can change the flavour of your sour cream by adding herbs and spices such as dill.