Super simple homemade vegan sour cream. Made from cashew nuts, it’ really healthy too, and just perfect dolloped on chilli, or on a baked potato with chives and spring onion.
If you have a powerful blender like a blendtec or a vitamix you don’t need to soak your cashews, if you have a regular blender, make sure to leave them to soak overnight or for at least 8 hours.
You can also use this recipe as a base for other dips – add a clove or garlic and a sprinkling of herbs to make a creamy garlic dip, or add some nutritional yeast to make a gorgeous creamy cheese dip, that is far better than the vegan soft cheese you can buy in the shops.
To make this nut free, you can substitute sunflower seeds for the cashews, they have a little bit of a taste so its not as mellow in flavour, but its still really yummy! I have had to do this recently, as it seems our baby boy has an allergy to cashews *sob*, so they are off the menu for us for the time being, until we can get it ruled out with allergy testing. No more cheesecake, cashew cookie balls or cashew cheese for the time being *massive sob*, so enjoy this sour cream for me!
- 1.5 cups raw cashews (soaked and drained)
- 3/4 cup water
- 4 teaspoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon fine sea salt
Add all the ingredients to a blender, and blend until super smooth.
Dollop on whatever!