🥄 Vegan Sour Cream

Servings: ~1 cup
Prep Time: 5–10 minutes

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🥣 Ingredients

• 1 cup raw cashews, soaked in hot water for 20–30 minutes (or boiled 10 min)
• ¼ cup unsweetened non-dairy milk (soy, almond, or oat)
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• ½ tsp salt
• Optional: 1 tsp apple cider vinegar extra for tang

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👩‍🍳 Instructions

1. Drain and rinse cashews after soaking.
2. Blend cashews, non-dairy milk, lemon juice, vinegar, and salt in a high-speed blender until ultra smooth and creamy.
3. Taste and adjust: add more lemon juice or vinegar for extra tang.
4. Chill in the fridge 30 minutes for thicker consistency.
5. Use as a substitute for sour cream in recipes or as a topping.

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💡 Tips

• For thicker sour cream, reduce milk to 2–3 tbsp.
• For spicy sour cream, add ¼ tsp garlic powder or smoked paprika.
• Can be stored in an airtight container in the fridge for 5–7 days.

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⭐ Variations

Coconut-Based Sour Cream

• Replace cashews with ½ cup full-fat coconut cream + ¼ cup non-dairy milk.
• Add lemon juice and vinegar as above.

Low-Fat Version

• Use silken tofu instead of cashews (1 cup silken tofu + 1–2 tsp lemon juice + ½ tsp apple cider vinegar + salt). Blend until creamy.

Herbed Sour Cream

• Add 1–2 tbsp chopped chives, parsley, or dill for dips.