The Sour Cream
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!
|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|
You will need: a high-powered blender.
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.