This Recipe is to die for - it's rich, tangy, creamy and super quick to make!
My partner introduced me to this when he made us vegan tacos for dinner one night - now I can't get enough of this sour cream. It's not only a great substitute to sour cream (obviously) but can also be used to replace mozzarella on a pizza or dairy rich layers in lasagna.
- 1 cup raw cashews (it's recommended that you soak these in water for a few hours if you don't have a high powered blender)
- 1/2 cup of water
- 1 tablespoon lemon juice - more if desired
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard (optional)
Simply blend all the ingredients together until you achieve your desired consistency. We found ours a little runny for our liking so added more cashews. However if you aren't consuming straight away, the sour cream will thicken in the fridge.
Even better - your sour cream will last up to 5 days in the fridge!