Author Notes: Although there are plenty of store-bought vegan alternatives for products like sour cream, they are rarely satisfying. With just a few minutes of effort, you have a gorgeous cream that is indistinguishable for the common dairy-based variety. My dairy queen roommate even proclaimed in amazement, “I’m eating sour cream!” I promise you’ll never know the difference. —Amanda
Makes: 1/2 cup
Ingredients
-
1/4
cup cashews, soaked overnight
-
4
tablespoons coconut cream*
-
1
tablespoon fresh lemon juice
-
1/2
tablespoon apple cider vinegar
-
pinches sea salt
Directions
- Drain the soaked cashews.
- Pour the cashews into a blender with coconut cream, lemon juice, apple cider vinegar and salt. Blend until totally smooth.
- Chill until ready to use.
- *Note: Coconut cream occurs when the fat separates from the liquid. To get coconut cream, place a can of full fat coconut milk in the refrigerator. The cream will rise to the top and can be scraped off for this recipe.
Photo by Chris Bolin