Vegan Sour Cream (Dairy-Free)

It’s a simple and delicious plant-based, gluten-free, dairy-free, and healthier sour cream substitute!

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WHAT YOU WILL NEED

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Begin by soaking the cashews either in cold water for 3-4 hours, or overnight. Alternatively, go for a quick soak in hot water, until soft. Once soaked, drain, and rinse the cashews.

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Combine all the ingredients in a blender and blend until smooth and creamy. You’ll need to stop the machine occasionally to scrape down the sides.

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Taste the vegan sour cream and adjust the seasonings as wanted. Feel free to add more vinegar or lemon for more tang, or even a spoonful of mustard.

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Store leftovers in a glass jar with a lid in the fridge for up to 6 days. The mixture will thicken a bit in the fridge. If you prefer a thinner cream, simply whisk in a little water. Enjoy!

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ELAVEGAN.COM

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