We put this on everything! So don’t be a skeptic. This creamy cashew sour cream does the trick to replace sour cream in your plant-based life. It even works well as a base for other sauces, so if you have a little leftover, repurpose it into something new and delicious. Did somebody say cashew-based ranch or creamy French dressing? No, just me hearing voices again?
Ingredients
- 1 cup raw cashews, soaked in hot water for 20 minutes
- ½ cup unsweetened nondairy milk or water
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon apple cider vinegar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon ground white pepper
How to Make It
- Drain and rinse the cashews and place in a high-powered blender with the remaining ingredients. Combine on high until very smooth.
- Refrigerate for at least 1 hour before serving. The sour cream keeps for up to 7 days in the fridge. I would make and consume this as soon as possible for a fresh taste. This isn’t the best recipe to freeze and keep for longer storage.