I put this ‘ish on everything! I’ve been vegan for years and eating cashew sour cream still surprises me and brings me joy. Plus, there’s something SO satisfying about whipping up your own condiments and knowing exactly what ingredients went into them! This will seriously become part of your weekly rotation, because you’ll never want to go a day without it in your fridge.
Make sure you’ve soaked your cashews overnight so they’re soft enough to blend! You’ll also need a high-powered blender to achieve that smooth and creamy consistency. Throw this amazing cashew sour cream on your tacos, burritos, chip dips, and of course on a classic baked potato. The limits are endless!
cashew sour cream
This cashew sour cream is going to break your dairy addiction!
- 1 C raw cashews, soaked for 20 minutes in hot water
- 1/2 C unsweetened nondairy milk (or water)
- 2 tbsp lemon juice
- 1/2 tsp apple cider vinegar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp white pepper
Combine all the ingredients in a high-powered blender until very smooth. Refrigerate for at least 1 hour before serving. This will keep up to 7 days in the fridge.