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The Sour Cream

by Lauren Toyota from Vegan Comfort Classics

This foolproof recipe for vegan sour cream is a real staple in any vegan kitchen. It's easy to make and is an unmissable addition to all sorts of dishes, from fajitas and chillis, to baked potatoes and nachos.

From the book


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!

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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.


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.

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From the book: Vegan Comfort Classics

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