If you love Mexican food, baked potatoes, heartwarming chilli or thick creamy soups, you NEED this dairy-free sour cream.
Sour cream is one of those hard to find items for those of us who are dairy-free, plant-based or vegan. Store-bought alternatives often lack that fresh, cool zing that traditional sour cream brings to a dish. And going without? Unthinkable! Especially when mowing down on a mouth-watering veggie burrito (sorry extra avocado, but your just not going to cut it this time!).
That iconic cool fresh flavour that sourcream brings to the table can really elevate a dish from tasty to delicious, and that why this diary-free sourcream has become a staple in my fridge.
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 for 5-7 minutes or until very smooth and creamy (scrape down the sides as needed).
Transfer the mixture to a mason jar or airtight container, and refrigerate for at least 2 hours before using.
Your dairy-free sourcream can be stored in the fridge for up to 1 to 2 weeks.