The Sour Cream
Introduction
We put this on everything! So don’t be a skeptic. This creamy cashew sour cream does the trick to replace sour cream in your plant-based life. It even works well as a base for other sauces, so if you have a little leftover, repurpose it into something new and delicious. Did somebody say cashew-based ranch or creamy French dressing? No, just me hearing voices again!
Ingredients
| 1 cup | raw cashews, soaked in hot water for 20 minutes |
| ½ cup | unsweetened nondairy milk or water |
| 2 tbsp | freshly squeezed lemon juice |
| ½ tsp | apple cider vinegar |
| ½ tsp | onion powder |
| ½ tsp | garlic powder |
| ¼ tsp | sea salt |
| ¼ tsp | ground white pepper |
Essential kit
You will need: a high-powered blender.
Instructions
Drain and rinse the cashews and place in a high-powered blender with the remaining ingredients. Combine on high until very smooth.
Refrigerate for at least 1 hour before serving. The sour cream keeps for up to 7 days in the fridge. I would make and consume this as soon as possible for a fresh taste. This isn’t the best recipe to freeze and keep for longer storage.
