When it comes to the dollop of sour cream atop your baked potato or taco salad, look no further! You’ll be amazed at how raw, unsalted cashews will transform into a smooth and creamy sour cream with a depth of flavor that’s missing in dairy sour cream.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Dairy
Cuisine: American
Servings: 1⅓ cups
Calories: 721kcal
Author: Allison Rivers Samson | The Dairy Detox
Ingredients
1cupraw unsalted cashewssoaked 4 hours or overnight, and drained
⅓cupwater
2tablespoonslemon juicefreshly squeezed
1teaspoonapple cider vinegar
¼teaspoonsalt
Instructions
In a blender, process all ingredients until completely smooth. You may need to stop to scrape down sides of blender throughout the blending process. If necessary, add extra water—very sparingly—1 teaspoon at a time, or the sour cream may become too thin.
This sour cream thickens in refrigerator. If possible, chill for at least one hour before serving for optimal texture.