This vegan cashew ‘sour cream’ can be used anywhere traditional sour cream is used. Place a dollop on chili, baked potatoes, ect. You can also use it in baking when called for.
Soak the cashew in 1 of 2 ways, then drain and rinse well.
In food processor/high-speed blender, add all ingredients and blend until nice and creamy, stopping to scrap down the sides every now and then. Add a tad more water as needed to create desired consistency.
Sour cream is best refrigerated for at least an hour before serving, but will do fine if served right away. Sour cream will thicken upon being chilled.
Makes about 1 1/4 cup. Will keep in refrigerator for 5 – 6 days.
Use lime instead of lemon and add a few sprigs of cilantro at the end for a Lime Cilantro Sour Cream.
Try adding a few dill fronds and 1 tablespoon dijon mustard for a Dill Sour Cream.
Make a sour cream fruit topping by adding 2 tablespoons pure maple syrup and a dash of vanilla to this recipe. Top on strawberries, blueberries, grapes, mango, raspberries, oranges, etc.
Adding extra water will depend on how long you’ve soaked your nuts. The longer you soak, the more water they’ll absorb making for less extra liquids needed. Less water will result in a thicker sour cream while more water makes it thinner. If you feel you’ve put in too much liquids, add a few more cashews and blend until smooth. Keep in mind that refrigerating will also thicken your cream.