When I went vegan, one of the foods I missed most was chilled sour cream, especially on top of soups, chilis, and baked potatoes. But over the years, I have found two worthy replacements: chilled/whipped avocado and this homemade cashew sour cream that I am about to share with you now. There are many variations of this recipe circulating the internet, but this is what I use.
2 cups raw soaked/drained cashews*
1/2 – 1 cup water**
1.5 tbsp raw apple cider vinegar
3 tbsp fresh squeezed lemon juice
A pinch of sea salt
*You should soak the cashews in water for at least four hours prior to making this recipe, but I was pressed for time. I actually just put everything in the blender without pre-soaking the cashews, and it still came out great. I have a high-speed blender, so if you do not have a great blender, pre-soaking the cashews is non-negotiable.
**The amount of water you will need will depend on whether or not you soaked the nuts as well as the desired consistency you are trying to achieve. Start with 1/2 cup and work your way up from there.
1. Place the ingredients in a high speed blender and blend until creamy.
2. Store in an air-tight container in the refrigerator. It will keep for at least a week.
You can use this as a topping on just about any savory dish. You can also mix this into pasta and potato salads. It’s incredibly delicious. Enjoy!