I love how simple this thick & creamy vegan cashew sour cream is! It’s a plant-based sour cream substitute that’s soy-free and non-dairy. With only 4 ingredients and so simple to make, you’re gonna love this tangy, creamy sauce.
Soak The Cashews
It is recommended to soak the cashews before processing primarily for two reasons. One, soaking cashews improves nutrition and digestibility. Second, soaking cashews makes them easier to blend and as a result, gives a smooth and creamy consistency.
Thick & Creamy Vegan Cashew Sour CreamCourse: Dips and SaucesCuisine: VeganDifficulty: Easy
Thick and creamy vegan sour cashew cream is a perfect dairy-free sour cream substitute.
1 cup raw cashews
1/2 cup boiling water
1 Tbsp lemon juice
1/2 tsp salt
- Soak the cashews in boiling water for 1 hour or overnight for around 8 hours.
- Add all the ingredients to a blender and blend until smooth. Use water as required.
- Transfer to an airtight container and store in the fridge for 4-5 days.