If you live a plant-based or dairy-free lifestyle, then you know that a really tasty dairy-free sour cream is one of those hard to find items. Store-bought alternatives often lack that fresh, cool, zing that traditional sour cream brings to a dish. Going without? Unthinkable! Especially when chowing down on your favourite mouth-watering veggie burrito — sorry extra avocado, but your just not going to cut it this time.
That iconic cool, fresh flavour that sour cream provides can really elevate a dish from tasty to delicious, and that’s why this dairy-free sour cream has become a staple in my fridge. Enjoy on top of a hot bowl of vegan chilli, inside your favourite burrito or drizzled on top of plant-based nachos. Give it a try, you won’t regret it!
Dairy-Free | Vegan | Plant-Based | Gluten-Free
- 1 cup raw cashews, soaked
- ¼ cup + 2 Tbsp fresh lemon juice
- ¼ tsp sea salt
- ¾ tsp nutritional yeast
- ½ cup water
Place the raw cashews into a medium-sized bowl and add boiling water. Let the cashews soak for at least 20 minutes. Drain and rinse with fresh water.
Place all the ingredients into your blender and blend on high until very smooth and creamy, scrape down the sides as needed (this may take 5-7 minutes if you don’t have a high-speed blender).
Transfer the mixture to a mason jar or airtight container, and refrigerate for at least 2 hours before using.
Stored in the fridge for up to 1 to 2 weeks.