Vegan Sour Cream

vegan sour cream

This creamy cashew cream is all kinds of awesome.

Use it as a base recipe and try out different flavours depending on what you’re topping.

Asparagus likes garlic, butter beans like smoked paprika … capers, mustard – you get my drift.

A high speed blender will make it smooth + velvety. If you don’t have one just soak the cashews first.

1½ cup cashews
Juice of 1 lemon
3 tsp apple cider vinegar
2/3 C water (approx)
Pinch of salt

Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water; for a thinner sauce, use more.

Sprinkle with hot smoked paprika or fresh cut herbs.

You may also like this cashew mustard mayo, it’s delicious on everything!

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