Plant KitchenSauces, dressings & dips
Vegan Sour Cream
Ingredients
- 1 cupraw cashews
- ½ cupfiltered water
- 1½ tablespoonslemon juice, plus more if desired
- 1 teaspoonapple cider vinegar
- ½ teaspoonfine sea salt
- ½ teaspoonDijon mustard
Method
- Place all the ingredients in a high-powered blender. Blend on high speed until creamy.
- Store in an airtight glass jar in the fridge for up to 1 week.
Notes
NOTES: If you're not using a high-powered blender, add a little extra water for a smooth and creamy consistency. I love this sour cream with my Lemon Pepper Potato Fries (page 160), Chipotle Lime Black Bean Bowl (page 114), and Beach Bum Chili (page 144).